The Sensitive Kitchen

Wednesday, December 05, 2012

Skinny blue corn cheese enchiladas

My girls' favorite thing about this dish was the unexpected chemical reaction between the sauce and the tortillas — the blue corn turned fuschia.

1/2 c fat-free ricotta cheese
1/2 c fat-free cottage cheese
1 small can diced green chiles
1 bunch scallions, finely chopped
1/2 tsp ground cumin
1 c shredded reduced-fat Mexican-style cheese blend
salt and pepper to taste
12-oz jar mild salsa verde
1/4 c nonfat Greek yogurt
8 blue corn tortillas, steamed until soft
1/4 c cotija cheese
1/4 c shredded cilantro

Preheat oven to 375. Spray a 9x9 pan with cooking spray or coat with oil.

Combine ricotta, cottage cheese, green chiles, scallions and cumin. Mix well. Stir in shredded cheese. Season with salt and pepper.

Mix salsa verde and Greek yogurt. Spread about 1/2 c sauce on bottom of prepared pan. Roll 1/4 c filing up in a hot tortilla; place seam side down in pan. Repeat with remaining tortillas and filling. Pour remaining sauce atop, spreading to cover tortillas. Cover; bake 30 minutes or until steaming.

Uncover, sprinkle with cotija cheese and bake 10 minutes or until edges are beginning to brown. Sprinkle with cilantro and serve.

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