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Ingredientes
- 2 c. cottage cheese
- 1 pound cheddar cheese
- 1/4 c. minced, cooked onions
- 1/4 c. crushed tostados
- 2 tbsp. minced olives
- 2 tbsp. minced jalapeno chilies
- 1 teaspoon salt
- 12 tortillas
- Oil
Direcciones
- Cheese Enchiladas: Mix cheeses, onions, tostados, olives and chilies; add in salt. Fry tortillas in oil till soft and pliable, not crisp. Drain and dip into Green Enchilada sauce, coating both sides. Place filling in center of tortillas and roll. Place in greased baking dish with overlapped edges down. Pour remaining sauce over rolled enchiladas and bake in moderate oven, 350 degrees, till piping warm. Top with lowfat sour cream after removing enchiladas from oven.
- Green Enchilada Sauce: Puree mushroom soup, chilies, onion and garlic in blender. Add in to chicken broth and bring to boil; add in pureed spinach and salt and simmer 10 to 15 min. Thicken with flour mixed with a little cool water. Stir into sauce and bring to a boil. Reduce heat and stir constantly to avoid lumping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 12 servings | |
| Calories 356 | |
| Calories from Fat 170 | 48% |
| Total Fat 19.25g | 24% |
| Saturated Fat 9.54g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 746mg | 31% |
| Potassium 173mg | 5% |
| Total Carbs 28.83g | 8% |
| Dietary Fiber 2.7g | 9% |
| Sugars 2.04g | 1% |
| Protein 17.26g | 28% |
