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Ingredients
- 1 1/2 c. each lowfat sour cream and sm. curd cottage cheese
- 1 env. (1 ounce.) instant onion soup
- 1 c. finely minced green onion
- Salad oil
- 12 corn tortillas
- About 1 lg. can (7 ounce.) green chiles, seeded and cut in 12 thick strips
- 1 pound Jack cheese, shredded
- 1 can (10 ounce.) enchilada sauce
Directions
- In a bowl combine lowfat sour cream, cottage cheese, onion soup and green onions; set aside.
- In a frying pan, heat about 1/4 inch oil over medium heat; drop tortillas, one at a time, into the oil, turn over and lift out when limp, 2 to 3 seconds total. Drain.
- Spoon about 1/4 c. of the lowfat sour cream mix down the center of each tortilla, top with 1 green chile strip. (If you prefer mildly seasoned enchiladas, taste the chiles and use a thinner strip.) Roll up and place side by side, seam down, in 9x13 baking pan.
- Spoon remaining cream mix proportionately over tortillas, then pour over the enchilada sauce and sprinkle remaining Jack cheese over all. Bake uncovered; 350 degrees, 30 min till bubbly. Let stand 5-10 min. 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 12 servings | |
| Calories 295 | |
| Calories from Fat 163 | 55% |
| Total Fat 18.35g | 23% |
| Saturated Fat 10.9g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 719mg | 30% |
| Potassium 197mg | 6% |
| Total Carbs 19.51g | 5% |
| Dietary Fiber 2.6g | 9% |
| Sugars 3.75g | 3% |
| Protein 13.94g | 22% |
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