| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Vegtime7 |
8 |
servings |
INGREDIENTS
| 1/2 |
c |
Vegetable broth |
| 1 |
c |
Canned mild green chiles; diced |
| 1 |
c |
Onion; chopped |
| 4 1/2 |
c |
Frozen vegetable mixture |
| 2 |
ts |
Ground coriander seed |
| 1 |
ts |
Ground cumin seed |
| 15 |
oz |
Mexican-style stewed tomatoes |
| 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
Salt; to taste |
| 1 |
c |
Fat free cheddar cheese; shredded |
| 2 |
c |
Low fat farmer cheese; grated |
| 2 |
c |
Bottled salsa |
| 8 |
|
Corn tortillas |
| 1 |
c |
Sour cream; low fat |
| 1/2 |
c |
Cilantro; chopped |
INSTRUCTIONS
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
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