Cheesy Enchiladas

I’ve been in the mood to make enchiladas, but when I looked at the nutritional info for the recipe I usually use and found that ONE enchilada has 24 GRAMS OF FAT, I went searching for a healthier version. These Cheesy Enchiladas from Betty Crocker have 100 less calories, 7 less grams of fat, and 4 grams of fiber versus the zero grams in my regular recipe.  A serving, which is two enchiladas, has 21 grams of protein, so I don’t think I’ll miss the meat at all. I’m really looking forward to making these!

Cheesy Enchiladas

1/2 cup small curd creamed cottage cheese
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
1 small tomato, chopped (1/2 cup)
2 medium green onion, sliced (2 tablespoons)
1 teaspoon chili powder
1/4 teaspoon salt
1 small garlic clove, finely chopped
4 corn tortillas (6 inches in diameter)
1/4 cup jarred Old El Paso® taco sauce

1. Heat oven to 375ºF. Spray two 14-ounce shallow oval casseroles or one rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
2. Mix cottage cheese, 1/2 cup of the Monterey Jack cheese, the tomato, onions, chili powder, salt and garlic. Spread about 1/3 cup of the cheese mixture on each tortilla. Roll up tortillas; place seam side down in casseroles. Spoon taco sauce over tortillas. Sprinkle with remaining 1/4 cup Monterey Jack cheese.
3. Bake uncovered 15 to 20 minutes or until hot and cheese is melted.

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