Enchiladas Verdes

Photo: flickr user jlastras

Ingredients

1 container (24 oz) fat-free large-curd cottage cheese

1 can (14.5 oz) diced fire-roasted tomatoes with green chiles, drained

1 cup shredded low-fat taco cheese blend, divided

1 teaspoon cumin seeds

8 inches fat-free flour tortillas

1/2 cup prepared salsa verde

Preparation

Place cottage cheese in strainer or colander and rinse with cold water. Drain 30 minutes.

Preheat oven to 350 degrees F. Coat a 13x 9 inch baking dish with cooking spray. Combine cottage cheese, tomatoes, 1/2 cup shredded cheese blend and cumin seeds in a bowl. Season with salt and pepper, if desired.

Spoon 12 cup cheese mixture down center of 1 tortilla. roll up tortilla and place seam-down in a baking dish. Repeat with remaining filling and tortillas. Bake 20 minutes or until enchiladas begin to crisp and brown on top.

Spoon salsa verde over enchiladas and sprinkle with the remaining 1/2 cup shredded cheese blend. Bake 10 minutes more or until cheese is melted and bubbly on top. Let stand 5 minutes before serving.