This is a meal that I adapted from an old Vegetarian Times Magazine. You may have noticed that I am not a vegetarian, but I do love vegetarian meals. We often go for days without a bite of meat. I must say, these were very satisfying and very low calorie. I served the enchiladas with my Texas Caviar, which you can find here on the blog under snacks. The enchiladas would have been better if I also served lime wedges and avocados slices in keeping with the 'green' name. A dollop of sour cream never hurts either. Cilantro for garnish too.
Here's what you need:
24 oz fat free, large curd cottage cheese
1 C shredded cheese - today I used reduced fat with no noticeable difference - every calorie counts, eh?
1 14 oz can of fire-roasted tomatoes with green chilis - drained.
1/2 - 1 t cumin ( I used a teaspoon and it was a little too much for my taste....start on the low end )
low fat flour tortillas
As you can see from the picture above, I did not use the canned tomatoes..... I went with fresh tomatoes from the garden and a small can of chopped green chilis - only difference was the the fresh tomatoes were very wet.... making a 'soggy' enchilada. Maybe too soggy for some of you, but fine for us.
Here's what you do:
Rinse and drain the cottage cheese.....yes, I know, but do it anyway. Let it drain for about 15-20 minutes.
Mix tomatoes, chilis, cottage cheese, cumin and 1/2 C shredded cheese
Fill tortillas with about 1/2 C cheese/tomato mixture.
Place in a sprayed casserole.
As you can see, the fresh tomatoes created a puddle in the bottom of the casserole. Most of the liquid was absorbed by the tortilla. Using a drained can of tomatoes would be drier.
Smother the enchiladas with green salsa and cover with the remaining 1/2 C cheese. Bake for about 20 minutes at 350 degrees.
One great thing about vegetarian meals is their low cost. This was a hearty meal, there were leftovers for lunch the next day, and it hardly cost a thing. Give it a try. I'd love to know what you think about this one.