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Cottage Cheese Enchiladas

This image courtesy of Joseph DeLeo

Serves4

CostInexpensive

Easy

Total Timeunder 30 minutes

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationegg-free, peanut free, soy free, tree nut free

Equipmentblender

Mealdinner

Moodtired

Taste and Texturecreamy, rich, spiced

Ingredients

  • 8 corn tortillas
  • 1 cup fat-free cottage cheese
  • ½ cup fat-free sour cream
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons minced scallions
  • ½ teaspoon half salt, half salt-substitute mixture
  • 2 chiles chipotles, canned, rinsed and dried, cored and seeded
  • ½ cup water
  • 1 tablespoon cornstarch
  • ½ cup tomato sauce
  • 1 chicken bouillon cube or 1 teaspoon consomme granules
  • 1 cup fat-free yogurt
  • Few sprigs fresh parsley
  • 4 onion rings, raw

Instructions

  1. Wrap the tortillas in a damp cloth; microwave on high for 1 minute 20 seconds.

  2. In small bowl, combine cottage cheese with sour cream, parsley, scallions, and salt; mix well; put 1 tablespoon cottage cheese mixture in each tortilla; fold over.

  3. Arrange enchiladas on serving platter.

  4. Puree chiles chipotles with ½ cup water in blender.

  5. Dissolve cornstarch in pureed chiles.

  6. Transfer puree to medium saucepan and simmer over low heat; stir constantly; add tomato sauce and bouillon.

  7. When mixture begins to thicken add yogurt gradually.

  8. Continue stirring until thoroughly blended.

  9. Pour heated sauce over enchiladas.

  10. . Decorate with a sprig of parsley and onion ring.

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