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
- 1 14.5-oz. can diced fire-roasted tomatoes with green chiles, drained
- 1 24-oz. container fat-free large-curd cottage cheese
- 1 cup shredded low-fat taco cheese blend, divided
- 1 tsp. cumin seeds
- 8 8-inch fat-free flour tortillas
- 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.
March 2009 p.45