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Cheese Enchiladas

Serves: 2

Print this Recipe

Prep: 12 min
Bake: 20 min

Try these enchiladas, made with fat-free cottage cheese and reduced-fat cheese, for all the ooey-gooey cheesy deliciousness you expect-with much less fat!


   1/2 cup fat-free cottage cheese
   1/2 cup plus 1/4 cup reduced-fat Monterey Jack-Colby cheese, shredded
   1 small tomato, chopped (1/2 cup)
   2 green onions, sliced
   1 teaspoon chili powder
   1/4 teaspoon salt
   1 clove small garlic, finely chopped
   4 corn tortillas (6 inches in diameter)
   1/4 cup mild taco sauce


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1. Heat oven to 375°. Spray two 14-ounce shallow oval casseroles or rectangular baking dish 11 X 7 X 1 1/2 inches, with cooking spray.
2. Mix cottage cheese, 1/2 cup Monterey Jack cheese, the tomato, onions, chili powder, salt and garlic. Spread about 1/3 cup of the cheese mixture on each tortilla. Roll up tortillas; place seam side down in
casseroles. Spoon taco sauce over tortillas; sprinkle with 1/4 cup Monterey Jack cheese.
3. Bake uncovered 15 to 20 minutes or until hot and cheese is melted.


1 Serving: Calories 290 (Calories from Fat 80); Fat 9g (Saturated 5g); Cholesterol 25mg; Sodium 1050mg; Carbohydrate 32g (Dietary Fiber 4g); Protein 24g % Daily Value: Vitamin A 24%; Vitamin C 12%; Calcium 52%; Iron 8% Diet Exchanges: 1 1/2 Starch, 2 1/2 Lean Meat, 1 Vegetable


From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Cheese Enchiladas is from the Cook'n for Two collection. Click here to get this CD or download the recipes right now!

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Cheese Enchiladas
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