Low-Fat Cheese Enchiladas

>> Sunday, November 25, 2012

The week after a holiday, we're always feeling the urge to scale back our cooking and eat a bit lighter. What we love about this low-fat enchilada casserole is that we can throw this together in the morning before work (or the night before), pull it out in the evening, and relax while it bakes. Yum!


2 cups chopped white onion
1 tbsp oil
2 cups fat-free sharp cheddar cheese, shredded and divided
1 1/2 cups fat-free sour cream
2 tbsp fresh cilantro
8 large flour tortillas
1 16 oz can red enchilada sauce (we like La Preferida or Goya brand; you can find this sauce next to the salsas)

2 cups chopped lettuce or cabbage
1 cup chopped tomato


Cook the onion in the oil until tender. Transfer to a mixing bowl. Add the 1 1/2 cups of cheese, the sour cream, and cilantro and mix well. Spray a casserole dish with oil, then spread 1/2 cup of enchilada sauce over the bottom.

Heat the tortillas in the microwave for 30 seconds, or until flexible. Spoon 1/8 of the cheese mixture in a line down the center of a tortilla, leaving room at all ends. Fold the bottom and top ends up over the mixture. Roll the tortilla up and place in the casserole dish. Repeat with the remaining tortillas. Pour the remaining sauce over the enchiladas.

Preheat oven to 350 degrees. Cover the casserole with a lid or foil and bake for 30 minutes. Remove the foil  and sprinkle with the last 1/2 cup of cheese. Cook for 15-20 minutes more, until the center is hot and bubbly.

Top with the lettuce and tomato before serving. 

Serves 4-6.


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