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Ingredientes
- 1/2 c. vegetable broth
- 1 c. canned mild green chiles, diced
- 1 c. onion, minced
- 4 1/2 c. frzn vegetable mix
- 2 tsp grnd coriander seed
- 1 tsp grnd cumin seed
- 15 ounce mexican-style stewed tomatoes
- 1/2 tsp black pepper
- 1/2 tsp salt, to taste
- 1 c. fat free cheddar cheese, shredded
- 2 c. low fat farmer cheese, grated
- 2 c. bottled salsa
- 8 x corn tortillas
- 1 c. lowfat sour cream, low fat
- 1/2 c. cilantro, minced
Direcciones
- Preheat oven to 400 degrees. Lightly oil a large casserole dish. In 10" skillet over medium-high heat, heat broth or possibly wine to boiling. Add in chilies, vegetables, coriander and cumin. Cook, stirring, till vegetables are tender, about 2 min. Remove from heat. Stir in tomatoes, salt, pepper, and cheeses.
- Place 1 c. salsa in bottom of baking dish. Dip each tortilla in remaining salsa to coat both sides; place 1/8 of filling into each tortilla and roll.
- Place enchiladas seam-side down in baking dish; cover with remaining salsa.
- Bake till warm and bubbly, about 15 min. Top with lowfat sour cream and cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 8 servings | |
| Calories 199 | |
| Calories from Fat 105 | 53% |
| Total Fat 12.01g | 15% |
| Saturated Fat 6.92g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 663mg | 28% |
| Potassium 314mg | 9% |
| Total Carbs 16.81g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.16g | 1% |
| Protein 7.13g | 11% |
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