Enchiladas Verdes

Name: Enchiladas Verdes
Ingredients: 24 ounces large curd cottage cheese fat-free; 14 1/2 ounces diced fire roasted tomatoes with green chiles, drained; 1 cup low-fat taco cheese shredded, blend, divided; 1 teaspoon cumin seeds; 8 inches flour tortillas fat-free; 1/2 cup salsa verde prepared

6 ingredients

4 steps

Ingredients

24 ounces large curd cottage cheese fat-free
14 1/2 ounces diced fire roasted tomatoes with green chiles, drained
1 cup low-fat taco cheese shredded, blend, divided
1 teaspoon cumin seeds
8 inches flour tortillas fat-free
1/2 cup salsa verde prepared

Directions

1

Place cottage cheese in strainer or colander and rinse with cold water. Drain 30 minutes.
2

Preheat oven to 350 degrees F. Coat a 13x 9 inch baking dish with cooking spray. Combine cottage cheese, tomatoes, 1/2 cup shredded cheese blend and cumin seeds in a bowl. Season with salt and pepper, if desired.
3

Spoon 12 cup cheese mixture down center of 1 tortilla. roll up tortilla and place seam-down in a 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 the 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.