Low fat vegetable enchiladas

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.

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