Vegetable Cheese Enchiladas

7 whole wheat 8" tortillas

Filling:

1.5 c 1% cottage cheese
1.5 c part skim ricotta
1 diced jalapeno
1.5 c diced bell pepper
1.5 c diced zucchini
1 tsp vegetable oil
2 green onion, chopped

Sauce (will make extra):
1 29 oz can tomato puree
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder
2 TB chili powder
1 tsp salt
1 tsp paprika
1/4 tsp cayenne

Topping
1 c 2% mexican cheese blend
1 c mexican cheese blend (full fat)
Green onion, chopped

Use only a half cup of filling for more but thinner enchiladas. For 8, the nutrition info would be:

Calories 403.9

Total Fat 15.5 g

Saturated Fat 8.4 g

Polyunsaturated Fat 0.7 g

Monounsaturated Fat 1.2 g

Cholesterol 36.0 mg

Sodium 925.2 mg

Potassium 183.2 mg

Total Carbohydrate 40.2 g

Dietary Fiber 5.4 g

Sugars 8.2 g

Protein 24.0 g

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