Title: Low Fat Vegetable Enchiladas
Categories: Vegtime7
Yield: 8 servings

1/2 c Vegetable broth
1 c Canned mild green chiles;
-diced
1 c Onion; chopped
4 1/2 c Frozen vegetable mixture
2 ts Ground coriander seed
1 ts Ground cumin seed
15 oz Mexican-style stewed
-tomatoes
1/2 ts Black pepper
1/2 ts Salt; to taste
1 c Fat free cheddar cheese;
-shredded
2 c Low fat farmer cheese;
-grated
2 c Bottled salsa
8 Corn tortillas
1 c Sour cream; low fat
1/2 c Cilantro; chopped

Preheat oven to 400 degrees. Lightly oil a large casserole dish. In 10"
skillet over medium-high heat, heat broth or wine to boiling. Add chilies,
vegetables, coriander and cumin. Cook, stirring, until vegetables are
tender, about 2 minutes. Remove from heat. Stir in tomatoes, salt, pepper,
and cheeses.

Place 1 cup salsa in bottom of baking dish. Dip each tortilla in remaining
salsa to coat both sides; place 1/8 of filling into each tortilla and roll.
Place enchiladas seam-side down in baking dish; cover with remaining salsa.
Bake until hot and bubbly, about 15 minutes. Top with sour cream and
cilantro. |

NOTES : Makes 8 servings each of 1 enchilada with rice and beans side dish.
14 grams protein, 5g fat.

Recipe by: Vegetarian Times, May 1996

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