Enchiladas Verdes Recipe | Vegetarian Times Skip to main content

Enchiladas Verdes

With only a fraction of the calories of part-skim ricotta or queso fresco, rinsed and drained cottage cheese makes an ideal replacement in Mexican dishes, lasagnas, and pizzas. Using it in enchiladas helps reduce the sodium while boosting the creamy texture. Serve with Chopped Black Bean–Avocado Salad and Mexican Rice.



Ingredient Line: 
1 14.5-oz. can diced fire-roasted tomatoes with green chiles, drained
Ingredient Line: 
1 24-oz. container fat-free large-curd cottage cheese
Ingredient Line: 
1 cup shredded low-fat taco cheese blend, divided
Ingredient Line: 
1 tsp. cumin seeds
Ingredient Line: 
8 8-inch fat-free flour tortillas
Ingredient Line: 
½ cup prepared salsa verde


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

2. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with cooking spray. Combine cottage cheese, tomatoes, ½ cup shredded cheese blend, and cumin seeds in bowl. Season with salt and pepper, if desired.

3. Spoon ½ cup cheese mixture down center of 1 tortilla. Roll up tortilla, and place seam-side-down in baking dish. Repeat with remaining filling and tortillas. Bake 20 minutes, or until enchiladas begin to crisp and brown on top.

4. Spoon salsa verde over enchiladas, and sprinkle with remaining ½ cup shredded cheese blend. Bake 10 minutes more, or until cheese is melted and bubbly on top. Let stand 5 minutes before serving.

Nutrition Information: 

14 g
Total Fat: 
3 g
Saturated Fat: 
2 g
24 g
14 mg
833 mg
8 g
5 g
Serves 8

Comments on this Recipe

Delicious and very easy to make. Love it!

I really liked this recipe because unlike some of the others it featured simple, readily available ingredients. My husband and I spend $40 a week on groceries and this is affordable. Also it tastes amazing and gives you something cheesy and good without all the calories! Goes really well with VT mexican rice and some tortilla chips w/ fresh salsa.

I am trying to incorporate more vegetarian meals into our weekly menus. Tried this last month and my husband loved it and I did too. Great flavor and light so you don't feel too full or bloated, like a lot of mexican meals we eat.

Absolutely amazing! My whole family loved it even without all the calories and all of us couldn't believe how low in calories it was. I'm really starting to make sure I'm getting more protein and this has an amazing ratio of calories to protein on top of being delicious. Definitely recommend.

Excellent recipe. It is definitely at the top of the list of family favorites.

This is a great recipe! I added 2 tablespoons of green chilis to the cheese mixture and then added 1/2 cup of chipotle salsa along with the salsa verde on top of the emchiladas. Mmmm!

I love this recipe! It's so simple and tasty.

Delicious and easy! I couldn't find fire roasted tomatoes with chiles so used a 14.5 oz can fire roasted chiles and a 4.5 oz can green chiles. Instead of spraying the baking dish I coated the bottom of the pan with a little of the salsa verde. I also added 1 tsp taco seasoning to the mix and some fresh ground black pepper (no salt).