This recipe is a lower-fat, vegetarian enchiladas with green salsa verde on top meal - a perfect dinner for Lent or anytime of year. You'll be amazed at how quick it is to prepare and just how delicious it is. Enjoy!
Ingredients
All the ingredients may be found at your local grocery store or super-store. I purchased most of my ingredients at Target.
24 ounce carton of 4% milk-fat large curd cottage cheese
⅓ cup sour cream
14.5 ounce can diced fire-roasted tomatoes
Can of fire-roasted diced green c hills
1 tsp. cumin seeds
¼ cup diced onions
¼ tsp. ground pepper
1 tsp. kosher salt
2 cups shredded taco cheese blend
8 − 8 inch flour tortillas
Jar of salsa verde (prepared)
Directions
Place the cottage cheese in a colander or strainer, thouroughly rinse with water, and let drain in a bowl (covered) in the refrigerator for at least 30 minutes. All that will be left are the curds. Notice the liquid at the bottom of the bowl.
In the meantime, pre-heat your oven to 350 degrees F and spray a 13"x9" baking pan with cooking spray. (I like to use canola oil spray.)
In a bowl, combine the cottage cheese, the fire-roasted tomatoes, fire-roasted diced chiles, sour cream, ½ cup of the taco cheese, cumin seeds, onions, ground pepper and kosher salt.
Put ½ cup of the mixture on a tortilla, roll and place seam sign down in the baking dish.
Repeat until all eight tortillas are filled. Put the filled tortillas in the oven and bake for 20 minutes until the tortillas begin to get crispy and lightly browned.
Cover the tortillas with the salsa verde and the remaining cheese.
Bake for 10 − 15 minutes more until the cheese is melted and bubbly (I cooked mine for 14 minutes). Remove from the oven and let sit for 5 minutes.
Serve with Mexican Rice and Refried Beans (click the hyperlink for the recipes). A most delicious dinner. Oh - don't forget the Margaritas!!!
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