Yield: 8 servings
|½ cup||Vegetable broth|
|1 cup||Canned mild green chiles; diced|
|1 cup||Onion; chopped|
|4½ cup||Frozen vegetable mixture|
|2 teaspoons||Ground coriander seed|
|1 teaspoon||Ground cumin seed|
|15 ounces||Mexican-style stewed tomatoes|
|½ teaspoon||Black pepper|
|½ teaspoon||Salt; to taste|
|1 cup||Fat free cheddar cheese; shredded|
|2 cups||Low fat farmer cheese; grated|
|2 cups||Bottled salsa|
|8 \N||Corn tortillas|
|1 cup||Sour cream; low fat|
|½ cup||Cilantro; chopped|
Preheat oven to 400 degrees. Lightly oil a large casserole dish. In 10" skillet over medium-high heat, heat broth or wine to boiling. Add chilies, vegetables, coriander and cumin. Cook, stirring, until vegetables are tender, about 2 minutes. Remove from heat. Stir in tomatoes, salt, pepper, and cheeses.
Place 1 cup salsa in bottom of baking dish. Dip each tortilla in remaining salsa to coat both sides; place ⅛ of filling into each tortilla and roll.
Place enchiladas seam-side down in baking dish; cover with remaining salsa.
Bake until hot and bubbly, about 15 minutes. Top with sour cream and cilantro. |
NOTES : Makes 8 servings each of 1 enchilada with rice and beans side dish.
14 grams protein, 5g fat.
Recipe by: Vegetarian Times, May 1996 Converted by MM_Buster v2.0l.