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| 1/2 Tasse | Vegetable broth |
| 1 Tasse | Canned mild green chiles; diced |
| 1 Tasse | Onion chopped |
| 4 1/2 Tasse | Frozen vegetable mixture |
| 2 Teelöffel | coriander seed ground |
| 1 Teelöffel | cumin seeds ground |
| 15 x ca. 30 g | Mexican-style stewed tomatoes |
| 1/2 Teelöffel | black pepper |
| 1/2 Teelöffel | salt |
| 1 Tasse | Fat free cheddar cheese; shredded |
| 2 Tasse | Low fat farmer cheese; grated |
| 2 Tasse | Bottled salsa |
| 8 | Corn Tortillas |
| 1 Tasse | Sour cream; low fat |
| 1/2 Tasse | Cilantro chopped |
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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. |
14 grams protein, 5g fat.
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