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Cottage Cheese Enchiladas by Mina Goodman, RDN

Yields6 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

These super quick and easy vegetarian cottage cheese enchiladas are an excellent source of calcium and protein. With the smokiness of the chili powder and cumin, you'll be sure to get great tasting flavor in every bite!

cottage cheese enchiladas

 1 cup low fat cottage cheese
 150 g low fat jack cheese
 ½ cup green onions
For the Sauce
 1 tbsp olive oil
 ½ medium onionchopped
 ½ tomato saucelow sodium or no salt added
 2 tsp chili powder
 2 tsp cumin powder
 ½ tsp dried oregano
 ¼ tsp Celtic sea salt
 6 tortillas100% whole wheat flour
 ½ cup coarsely grated low fat cheddar cheesefor topping
1

Combine all ingredients under 'To Mix', mix them well and set aside. Sauté onions in oil until tender, not brown. Add tomato sauce, chili powder, oregano and salt. Simmer, covered for 15 mins.

2

To assemble enchiladas: Fry tortillas, one at a time, lightly in oil; drain on absorbent paper. Place ¼ cup cheese mixture in center of each tortilla and roll up.

3

Lay enchiladas fold side down in a casserole dish. Pour hot enchiladas sauce over and bake at 325 degrees F for 15 Minutes. Serve with coarsely grated cheddar cheese sprinkled on top.

Nutrition Facts

Serving Size 1 piece

Servings 6