Enchiladas

By cacelias

Here is another recipe that is a staple in the Elias household. These have been made hundreds of times over the years. They are very simple and delicious and a great "go to" recipe! They can be made vegetarian, as I usually do, or you can add chicken or beef, if you desire.

Recipe from "Deliciously Low"

Ingredients

• 1/3 cup cottage cheese
• 3 tablespoons nonfat yogurt
• 1 teaspoon veggie seasoning
• 1 pound turkey, chicken or beef (optional)
• 3 tablespoons green onion
• 1 can Mild Brook's Chili Beans
• 1/2 red onion, diced
• 1 package flour tortillas
• 1 can mild enchilada sauce
• cheddar cheese, shredded
• On the side: tomatoes, lettuce, sour cream and salsa

Preparation

Step 1

Preheat the oven to 350 degrees.

Puree the cottage cheese in the blender. Add the yogurt and veggie seasoning and blend. Combine this with the green onion and meat, if using, in a small bowl and set aside.

Puree chili beans in the blender. Mix in the red onion. Set aside in a small bowl.

Pour a little bit of the enchilada sauce in the bottom of a 9x13 baking dish. Spread both of the mixtures onto the tortillas and fold in half and then roll up. Place these seam side down in the baking dish.

Cover the enchiladas with the rest of the enchilada sauce. Layer with shredded cheddar cheese. Bake at 350 degrees for 20-30 minutes until bubbly.

Serve with condiments above.