Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 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.