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Skinny Cheese Enchiladas Recipe


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     Skinny Cheese Enchiladas

Category   Entrees - Maindishes
Sub Category   None

cup low-fat cottage cheese
cup part-skim ricotta cheese
1 cup reduced-fat, shredded Mexican cheese
cup white onion, chopped
1 jalapeno pepper, diced (optional)
4 oz can diced green chilies
2 10 oz cans red enchilada sauce
8 6 inch Tortillas

1. Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with nonstick cooking spray and set aside.
2. Combine cottage cheese, ricotta, onion, jalapeno and green chilies in a small mixing bowl. (I would cook onions and jalapenos first to soften them). Add cup of the Mexican shredded cheese and mix well. Pour one can of enchilada sauce in the bottom of the baking dish.
3. Lay tortillas on a clean work space and evenly distribute the cheese mixture, about a cup per tortilla. Roll tortillas and place seam side down in the baking dish. Pour your second can of enchilada sauce over the rolled enchiladas, making sure all surfaces of the tortillas are covered or there will be crunchy spots.
4. Bake in oven for 15 minutes. Remove from oven and top with the rest of the Mexican shredded cheese. Return to oven and bake for an additional 10 minutes.

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