Guest guest Posted October 23, 2001 Report Share Posted October 23, 2001 * Exported from MasterCook * Cheese Enchiladas Recipe By : The Cooking Cardiologist, by Richard Collins, page 102 Serving Size : 4 Preparation Time :0:00 Categories : Appetizers And Snacks Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 fat-free corn tortillas 1 cup fat-free ricotta cheese 1 bunch green onions -- chopped fine 1/2 teaspoon ground coriander 3/4 teaspoon ground cumin 1 teaspoon chili powder 1/4 teaspoon cayenne pepper 2 teaspoons lemon juice 1 cup fat-free shredded mozzarella cheese Serving Size: 4 Preheat the oven to 350 degrees. Wrap the tortillas in aluminum foil and warm in the oven for 10 minutes, or until warm and soft. Remove the tortillas, set aside, increase the oven temperature to 375 degrees. Combine the ricotta cheese, green onions, spices and lemon juice in a small bowl, mixing well. Spread 2 tablespoons of cheese mixture in the center of each tortilla and fold one side over the filling. Place the tortillas in a lightly sprayed baking dish. Cover the dish and bake for 20 minutes. Uncover, sprinkle the enchiladas with mozzarella cheese, bake 5 minutes more, or until cheese is melted. Serve immediately. Nutritional analysis: Calories 274, Fat 05, Cholesterol 5, Carbohydrate 32. Protein 32, Sodium 630. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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