Low Fat Vegetable Enchiladas

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Low Fat Vegetable Enchiladas Ingredients

1/2 c Vegetable broth	1/2 ts Salt; to taste
1 c Canned mild green chiles;	1 c Fat free cheddar cheese;
1 c Onion; chopped	2 c Low fat farmer cheese;
4 1/2 c Frozen vegetable mixture	2 c Bottled salsa
2 ts Ground coriander seed	8 Corn tortillas
1 ts Ground cumin seed	1 c Sour cream; low fat
15 oz Mexican-style stewed	1/2 c Cilantro; chopped
1/2 ts Black pepper

Instructions for Low Fat Vegetable Enchiladas

Preheat oven to 400 degrees. Lightly oil a large casserole dish. In 10" skillet over medium-high heat, heat broth or wine to boiling. Add chilies, vegetables, coriander and cumin. Cook, stirring, until vegetables are tender, about 2 minutes. Remove from heat. Stir in tomatoes, salt, pepper, and cheeses. Place 1 cup 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 until hot and bubbly, about 15 minutes. Top with sour cream and cilantro. | NOTES : Makes 8 servings each of 1 enchilada with rice and beans side dish. 14 grams protein, 5g fat. Recipe by: Vegetarian Times, May 1996 Converted by MM_Buster v2.0l.

Main Ingredient: VegetablesCuisine: Uncategorized

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