Cheese Enchiladas


Serves: 2
Total Calories: 311

Ingredients

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

Directions:

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.

Nutritional Facts:

Serves: 2
Total Calories: 311
Calories from Fat: 72

This Cheese Enchiladas recipe is from the Betty Crocker's Cooking for Two Cookbook. Download this Cookbook today.




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