Lower Fat Enchiladas
| Prep Time: 10 min | Serves: 5 |
| Cooking Time: 10 min | Yield: 10 Enchiladas |
A lite version of a classic
Ingredients
- 1/2 cup Refried Beans Traditional
- 10 Flour Tortilla- Soft Taco Size
- 1 cup Lowfat Cottage Cheese
- 1 3/4 cups Petite Cut Diced Tomatoes
- 1 cup Chicken Broth, Reduced Sodium
- 3 cloves Fresh Garlic
- 140 g Onions
- 140 g Green Bell Pepper
- 140 g Peppers, Sweet, Red
- 1/4 cup Cilantro
- 1 tbsp White Vinegar
Directions
Preheat oven to 350o. In a food processor, process cottage cheese until smooth. Transfer to a medium bowl and stir in refried beans and cheese.
Wrap stacked tortillas in a damp dish towel and microwave until softened, 2 minutes. Working with one tortilla at a time, lightly spray both sides with cooking spray, place two Tablespoons cottage cheese mixture down center of each, add peppers and onions to taste (I usually put about 1.5 oz in each)then roll tortilla around filling. Place seam side down, on rimmed baking sheet. Bake tortillas until heated through, 8-10 minutes.
Meanwhile, in a medium saucepan, Add garlic and 1 tbsp of chicken broth stirring occasionally, until garlic softens, 5 minutes. Add chili powder and cook until fragrant, 30 seconds. Whisk in vinegar, tomato puree and broth, bring to a simmer and cook 5 minutes. Season with salt and pepper. Transfer mixture to a blender and puree until smooth (use caution when blending hot liquids).