Friday, April 8, 2011

Enchilada's Verde

I love mexican food, in fact I am pretty sure it is my FAVORITE food ever. This is a first for me, however. I honestly don't think I have ever had salsa verde.

Another recipe stolen from "The Vegetarian Times" (can you tell I need a subscription to this magazine?) and of course changed yet again by me, I have listed what I did.

1 Can Fire Roasted Diced Tomatoes with Green Chilies, drained (really the only kind you'll ever need)
3/4 16oz container low fat cottage cheese (the original recipe calls for draining, well mine didn't drain)
1 can black beans, drained and rinsed optional
1 Tsp. Cumin
Taco seasoning to taste
1/2 Cup Prepared Salsa Verde
a bit of shredded cheddar cheese for topping

Preheat oven to 350* F. Grease a glass baking dish

Drain cottage cheese (probably necessary if you get large curd)
Drain beans and rinse with cold water
Drain tomatoes

Combine beans, tomatoes, cottage cheese and seasoning into a bowl and mix

Spoon mixture into tortillas and roll them closed. Place seem side down into the baking dish.
Bake 20 minutes
Top with Salsa and additional cheese (if desired) and bake an additional 10 minutes.

Let stand for 5 minutes prior to serving.


I found the filling to be SO GOOD all on it's own, yes I tasted it to see how the seasonings were coming along. Y-U-M. So if you didn't want to use it all for filling enchiladas you could easily use it in tacos, or dip chips in it.  We both loved this recipe, the seasonings were great and it was a super way to mix up the usual "Mexican style" foods.


  1. Those look and sound delicious I wonder how they would taste minus the beans...?

  2. I responded via email but to others who may be interested. The original recipe was bean less. I chose to add them for protein and cause I love them. You could omit them, or add mushrooms, or let your imagination run wild!