|Author:||Inspired by Vegetarian Times|
|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|
- Place cottage cheese in strainer or colander and rinse with cold water. Drain 30 minutes.
- 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.
- 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.
- 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.
|Amount per serving
|% Daily Value*|
|Total Fat 6g||9%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 48g||16%|
|Dietary Fiber 16g||64%|
|Total Sugars 10g|
|Includes Added Sugars|
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.