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Ingredientes
- 2 c. Monterey jack cheese -- Shredded
- 1 c. Cheddar cheese, lowfat -- Shredded
- 1 x Onion -- minced
- 1/2 c. Lowfat sour cream
- 2 Tbsp. Fresh parsley -- optional
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 15 ounce Tomato sauce
- 2/3 c. Water
- 1/3 c. Green peppers -- minced
- 1 Tbsp. Chili pwdr
- 1/2 tsp Oregano
- 1/4 tsp Grnd cumin
- 1 x Garlic clove -- chopped
- 8 x Flour tortillas
- 1/4 c. Cheddar cheese, lowfat -- Shredded
Direcciones
- 1. Mix Monterey cheese, 1 c. cheddar cheese, onion, lowfat sour cream, parsley, salt and pepper. Set aside.
- 2. Combine the tomato sauce, water, green pepper, chili pwdr, oregano, cumin and garlic and heat to boiling, stirring occasionally. Reduce heat and simmer uncovered for 5 min. Pour into a 9-inch ungreased pie pan.
- 3. Dip each tortilla into sauce to coat both sides. Spoon about 1/4 c. cheese mix onto each tortilla. Roll tortilla around filling. Arrange the rolled tortillas in a 13 x 7 inch baking dish.
- 4. Pour remaining sauce over enchiladas. Sprinkle with 1/4 c. cheddar cheese. Bake uncovered at 350 degrees for about 20 min, or possibly till warm and bubbling.
- 5. Garnish with lowfat sour cream and sliced black olives.
- Note: After sprinkling with cheese, you may cover and chill for up to 24 hrs. Bake uncovered in 350-degree oven for 35 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 479 | |
| Calories from Fat 329 | 69% |
| Total Fat 37.06g | 46% |
| Saturated Fat 22.9g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 1308mg | 55% |
| Potassium 587mg | 17% |
| Total Carbs 11.82g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 7.48g | 5% |
| Protein 26.84g | 43% |
