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Name: No Guilt Cheese Enchiladas
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 12 8-inch corn tortillas; 1 cup shredded mexican four cheese blend; 1/2 cup fat-free cottage cheese; 3/4 cup chopped white onions; 1/2 cup part-skim ricotta; 1 19oz can enchilada sauce; 2 tablespoons diced green chilies; 3 tablespoons sliced black olives

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INGREDIENTS

12 8-inch corn tortillas
1 cup shredded mexican four cheese blend
1/2 cup fat-free cottage cheese
3/4 cup chopped white onions
1/2 cup part-skim ricotta
1 19oz can enchilada sauce
2 tablespoons diced green chilies
3 tablespoons sliced black olives

Servings

INSTRUCTIONS

Step 1:

Soften the tortillas. Normally, tortillas are softened by lightly frying them in hot oil. Skinny enchiladas skips this step...and all the fat!

Pour the enchilada sauce in a skillet and heat. Dip each tortilla in the hot sauce, coating each side, for a few seconds. Shake off and place on microwavable platter, 3 or 4 at a time, making sure that they do not overlap. Microwave for 20-40 seconds, until soft. (Time will vary according to your microwave oven.) Set aside to cool.

Step 2:

In a bowl, mix 3/4 cup finely chopped onion (about 1/2 a large onion), ricotta, cottage cheese, green chiles (mild or hot, to taste), and salt and pepper to taste. Add half the shredded cheese (1/2 cup.) Mix with fork until ingredients are blended.

Step 3:

Spray a rectangular casserole dish with non-stick spray.

Place approximately 1/12th of the cheese mixture (about 1/4 cup) on a tortilla and loosely roll. Place seam side down in casserole dish. Repeat until all tortillas are filled. Spread remaining enchilada sauce evenly over the enchiladas.

Step 4:

Bake for 15 minutes in an oven preheated to 350 degrees Fahrenheit. After 15 minutes, remove and evenly spread the remaining cheese and the black olives on top. Return to oven for 10 more minutes.

Serve hot.

NOTES

Alert editor

No Guilt Cheese Enchiladas

12 8-inch corn tortillas 
1 cup shredded mexican four cheese blend 
1/2 cup fat-free cottage cheese 
3/4 cup chopped white onions 
1/2 cup part-skim ricotta 
1 19oz can  enchilada sauce 
2 tablespoons diced green chilies  
3 tablespoons sliced black olives

Step 1: 
Soften the tortillas. Normally, tortillas are softened by lightly frying them in hot oil. Skinny enchiladas skips this step...and all the fat!

Step 2: 
In a bowl, mix 3/4 cup finely chopped onion (about 1/2 a large onion), ricotta, cottage cheese, green chiles (mild or hot, to taste), and salt and pepper to taste. Add half the shredded cheese (1/2 cup.) Mix with fork until ingredients are blended.

Step 3:
Spray a rectangular casserole dish with non-stick spray. 
Place approximately 1/12th of the cheese mixture (about 1/4 cup) on a tortilla and loosely roll. Place seam side down in casserole dish. Repeat until all tortillas are filled. Spread remaining enchilada sauce evenly over the enchiladas.

Step 4:
Bake for 15 minutes in an oven preheated to 350 degrees Fahrenheit. After 15 minutes, remove and evenly spread the remaining cheese and the black olives on top. Return to oven for 10 more minutes.

Serve hot.

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Nutrition

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Serving Size: 1 Serving (102g)
Recipe Makes: 6 Servings

Calories: 169
Calories from Fat: 35 (21%)

Amt Per Serving		% DV

	Total Fat 3.9g	5 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.9g
Cholesterol 7.1mg		2 %
Sodium 175.2mg		6 %
Potassium 149.5mg		4 %
Total Carbohydrate 27g		8 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 23.2g
Protein 7.9g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 169

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