Vegetable Cheese Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
7 whole wheat 8" tortillasFilling:1.5 c 1% cottage cheese1.5 c part skim ricotta1 diced jalapeno1.5 c diced bell pepper1.5 c diced zucchini1 tsp vegetable oil2 green onion, choppedSauce (will make extra):1 29 oz can tomato puree2 tsp cumin2 tsp garlic powder2 tsp onion powder2 TB chili powder1 tsp salt1 tsp paprika1/4 tsp cayenneTopping1 c 2% mexican cheese blend1 c mexican cheese blend (full fat)Green onion, chopped
Sautee jalapeno, bell pepper, and zucchini in oil. Allow to cool.
Combine cottage cheese, ricotta, and vegetables.
In small pot, bring sauce ingredients to a simmer for 20 minutes, stirring frequently!
Put layer of sauce on bottom of 9x13 baking dish.
Fill each tortilla with 3/4 c filling (for pretty full enchiladas), wrap, and fit snugly in baking dish. Cover liberally with sauce.
Bake at 350 for 25 minutes. Remove and cover with shredded cheese, return to oven and bake 5-10 minutes more.
Top with fresh chopped green onion
Serving Size: Makes 7 Enchiladas
Combine cottage cheese, ricotta, and vegetables.
In small pot, bring sauce ingredients to a simmer for 20 minutes, stirring frequently!
Put layer of sauce on bottom of 9x13 baking dish.
Fill each tortilla with 3/4 c filling (for pretty full enchiladas), wrap, and fit snugly in baking dish. Cover liberally with sauce.
Bake at 350 for 25 minutes. Remove and cover with shredded cheese, return to oven and bake 5-10 minutes more.
Top with fresh chopped green onion
Serving Size: Makes 7 Enchiladas
Nutritional Info Amount Per Serving
- Calories: 437.3
- Total Fat: 17.1 g
- Cholesterol: 41.1 mg
- Sodium: 991.6 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 5.7 g
- Protein: 26.7 g
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