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Cheese Enchiladas |
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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.
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