2 each carrot shredded
1 each onion finely chopped
5 each garlic clove minced
1/4 teaspoon coriander ground
1/2 teaspoon cumin
1 cup cottage cheese
1 bunch cilantro finely chopped
1 can green chiles
8 each corn tortillas
3 cups cheddar cheese, shredded
1 can vegetarian chili
1 can enchilada sauce
Instructions
Saute the carrots, onions, garlic, coriander and cumin. Meanwhile, mix the cottage cheese, cilantro and green chiles in a food processor. When the onions are limp, add that mixture to the cottage cheese puree. Fill each tortilla with 1/8 of the carrot/cottage cheese mixture and add 1 T of shredded cheese (use Mexican cheese mixture if available) to each enchilada, roll, then and put into a greased casserole dish. If you want a spicier enchilada, add jalapeno or red crushed pepper (or both if your're a real masochist).
Cover with vegatarian chili, the enchilada sauce, and top with the remainder of the shredded cheese.. Bake in a 350* oven for 30 minutes or until it bubbles.
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Yields: 6 Servings
Georgia Carter
notes:
Cuisine: Southwestern
Main Ingredient:
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