Enchiladas Verdes

Author:Inspired by Vegetarian Times
Yield:8 Serving(s)
Category:Main Courses


1 14.5- oz. can diced fire-roasted tomatoes with green chiles, drained
1 24- oz. container fat-free large-curd cottage cheese
1 cups shredded low-fat taco cheese blend, divided
1 tsp. cumin seeds
8 8- inch fat-free flour tortillas
1/2 cups prepared salsa verde


  1. Place cottage cheese in strainer or colander and rinse with cold water. Drain 30 minutes.
  2. Preheat oven to 350°F. Coat 13x9-inch baking dish with cooking spray. Combine cottage cheese, tomatoes, 1/2 cup shredded cheese blend, and cumin seeds in bowl. Season with salt and pepper, if desired.
  3. Spoon 1/2 cup cheese mixture down center of 1 tortilla. Roll up tortilla, and place seam-side-down in baking dish. Repeat with remaining filling and tortillas. Bake 20 minutes, or until enchiladas begin to crisp and brown on top.
  4. Spoon salsa verde over enchiladas, and sprinkle with remaining 1/2 cup shredded cheese blend. Bake 10 minutes more, or until cheese is melted and bubbly on top. Let stand 5 minutes before serving.


Nutrition Facts

8 Serving(s) per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 6g9%
Saturated Fat 4g20%
Trans Fat
Cholesterol 28mg9%
Sodium 1660mg69%
Total Carbohydrate 48g16%
Dietary Fiber 16g64%
Total Sugars 10g
Includes Added Sugars
Protein 28g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.