Enchiladas Verdes

Name: Enchiladas Verdes
Ingredients: 1 (14 1/2 ounce) candiced fire-roasted tomatoes and green chilies, drained; 1 (24 ounce) containerfat-free large-curd cottage cheese; 1 cup shredded low-fat taco blend cheese, divided; 1 teaspoon cumin seed; 64 inches fat-free flour tortillas; 12 cup prepared salsa verde

6 ingredients

14 steps

Ingredients

1 (14 1/2 ounce) candiced fire-roasted tomatoes and green chilies, drained
1 (24 ounce) containerfat-free large-curd cottage cheese
1 cup shredded low-fat taco blend cheese, divided
1 teaspoon cumin seed
64 inches fat-free flour tortillas
12 cup prepared salsa verde

Directions

1

Place cottage cheese in strainer or colander and rinse with cold water.
2

Drain 30 minutes.
3

DON'T SKIP THIS STEP!
4

Preheat oven to 350F Coat 13- x 9-inch baking dish with cooking spray.
5

Combine cottage cheese, tomatoes, 1/2 cup shredded cheese blend, and cumin seeds in bowl.
6

Season with salt and pepper, if desired.
7

Spoon 1/2 cup cheese mixture down center of 1 tortilla.
8

Roll up tortilla, and place seam-side-down in baking dish.
9

Repeat with remaining filling and tortillas.
10

Bake 20 minutes, or until enchiladas begin to crisp and brown on top.
11

Spoon salsa verde over enchiladas, and sprinkle with remaining 1/2 cup shredded cheese blend.
12

Bake 10 minutes more, or until cheese is melted and bubbly on top.
13

Let stand 5 minutes before serving.
14

Member Rating:.