1 (14.5 ounce) can diced fire-roasted tomatoes with green chiles, drained
1 (24 ounce) container low-fat large-curd cottage cheese
1 cup shredded taco cheese blend, divided
1 teaspoon cumin seeds
8 (8 inch) flour tortillas
1/2 cup prepared salsa verde
Place cottage cheese in strainer or colander and rinse with cold water. Drain 30 minutes.
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.
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.
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.
Per servings – Calories: 263, Total Fat: 7.9g, Sat. Fat: 4.1g, Carb: 30.6g, Fiber: 4g, Protein: 16.5g