By ChrisMc on June 03, 2002
"The Mexican style of this dish combined with the Italian flavors make for a fun combination. Depending on how much mozzarella you use, this is a relatively low-fat dish, and a great way to get a couple of servings of vegetables."
Serving Size: 1 (1937 g)
Servings Per Recipe: 1
"These are excellent. We have made them twice already and they were great both times. Both times we used wheat tortillas, fat free cottage cheese, and fat free mozzarella. We used a little less cottage cheese than called for, probably 1 cup total. We also used jarred mushrooms instead of fresh. The second time we added a yellow pepper and that added a little color and flavor. Next time (and there will be many next times) we will use less pepper, because it was a bit much for our taste. Will probably half the amount but this is not a flaw in the recipe, just personal preference. Thanks for posting a winner...this is tasty, low in fat, and can be made ahead. Three pillars of great cooking. :) "
"These were soo yummy! They really reminded me of pizza, so I imagine that any kind of topping you might put on pizza, you could put in here. This is a keeper recipe. Thanks!"
"This is one of our favorites! We have shared it with several friends and it always gets great reviews. Very healthy, yet great on taste too."
"These are really good! An Italian twist on a Mexican dish doesn't sound that great, but these enchiladas are wonderful! Even my 2 year old ate them up! I served them with refried beans and it was very tasty! Thanks!"
"Very filling! I thought I would miss having meat in this dish, but it was just fine without it! Love the calorie count! Thank you!"
"I made this for company last weekend because one of the guest is a vegetarian. They enjoyed it very much. The only changes I made were to omit the oregano and subsitute it with cumin and a little cayenne. I also put a spoonful of black beans in the enchiladas prior to baking them. Thank you for this recipe!"