Tuesday, March 16, 2010

Lets spice things up a bit!

I love a little kick in my food. Not enough for it to kick back, but enough to know there's some heat there.

I am a big fan of enchiladas. There are almost as many recipes out there as there are people in the world. As a person who is eating lighter, healthier meals, it can be very difficult to find an enchilada recipe that matches my dietary needs and is still tasty.

I am still rather active on a website called sparkpeople.com and search for recipes daily. I stumbled upon this delightful little recipe from a user named TALESIN. It's a three cheese enchilada that is friendly on both financial and calorie budgets.

I did tweak it slightly, only because I am not a fan of raw onions and I like to shred my own cheese. If you prefer, you can leave the onions raw and use shredded Mexican Four cheese. If you use the four cheese, it will change the calorie count.

Here's to you and your culinary adventures, friend. Cheers!

Three Cheese Enchiladas
Serves 6
131 calories per enchilada

6 (6-inch) Azteca Corn Tortillas
1/2 cup shredded cheddar cheese
1/4 cup fat-free cottage cheese
1/3 cup chopped onion
1/4 cup part-skim ricotta
1 can (10 ounces) enchilada sauce
1 Tbsp diced green chilies

Soften the tortillas. Normally, tortillas are softened by lightly frying them in hot oil. Skinny enchiladas skips this step...and all the fat!

Spray a pan with cooking spray. Saute onion until soft. Remove from pan to cool.

Pour the enchilada sauce in a skillet and heat. Dip each tortilla in the hot sauce, coating each side, for a few seconds. Shake off and place on microwavable platter, 3 or 4 at a time, making sure that they do not overlap. Microwave for 20-40 seconds, until soft. (Time will vary according to your microwave oven.) Set aside to cool.

In a bowl mix onion, ricotta, cottage cheese, diced green chilies, salt and pepper to taste. Add half the shredded cheese. Mix with fork until ingredients are blended.

Spray a rectangular casserole dish with non-stick spray.

Place approximately 1/6 of the cheese mixture on a tortilla and loosely roll. Place seam side down in casserole dish. Repeat until all tortillas are filled. Spread remaining enchilada sauce evenly over the enchiladas.

Bake for 15 minutes in an oven preheated to 350 degrees F.

After 15 minutes, remove and sprinkle with remaining cheese. Return to oven for 10 more minutes.

Let set 5-10 minutes before serving.

No comments:

Post a Comment