Enchiladas Verdes

Found at vegetarian times again on my quest for meat free recipes. Sounds super good! Prep time includes draining time for cottage cheese.

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 8 enchiladas

Ingredients

• 1 (14 1/2ounce) can  diced fire-roasted tomatoes and green chilies, drained
• 1 (24 ounce) container  fat-free large-curd cottage cheese
• 1  cup  shredded low-fat  taco blend cheese, divided
• 1  teaspoon cumin seed
• 64  inches  fat-free flour tortillas
• 1⁄2 cup  prepared salsa verde

Directions

1. Place cottage cheese in strainer or colander and rinse with cold water. Drain 30 minutes. DON'T SKIP THIS STEP!
2. Preheat oven to 350°F Coat 13- x 9-inch baking dish with cooking spray. Combine cottage cheese, tomatoes, 1/2 cup shredded cheese blend, and cumin seeds in bowl. Season with salt and pepper, if desired.
3. Spoon 1/2 cup cheese mixture down center of 1 tortilla. Roll up tortilla, and place seam-side-down in baking dish. Repeat with remaining filling and tortillas. Bake 20 minutes, or until enchiladas begin to crisp and brown on top.
4. Spoon salsa verde over enchiladas, and sprinkle with remaining 1/2 cup shredded cheese blend. Bake 10 minutes more, or until cheese is melted and bubbly on top. Let stand 5 minutes before serving.
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