This recipe is adapted from page 462 of Sundays at Moosewood Restaurant. It is really good. The recipe makes 6 servings.
Cheese and Pepper Enchiladas
2 medium onions, chopped
1 -2 large garlic clove, minced
1 tablespoon chile, minced
2 teaspoons ground cumin
2 tablespoons olive oil
2 1/2-3 cups chopped bell peppers ( use a variety of colors)
8 ounces lowfat cream cheese
1 1/2 cups cheddar cheese, grated
1/2 cup cottage cheese
vegetable oil ( for frying)
12 corn tortillas
Fresh cilantro, for garnish
2 cups canned tomatoes, undrained
1/2 green pepper, coarsely chopped
1 small onion, coarsely chopped
2 -3 tablespoons chilies, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
Preheat oven to 350°F. In a large skillet, saute the onions, garlic, chiles, and cumin in the oil for 5-7 minutes, until onions are soft. Add the chopped peppers, cover, and cook on low heat for about 10 minutes, until peppers are tender. Remove from heat and stir in all the cheeses. Add salt to taste and set aside.
Soften tortillas by frying individually in a little oil for just a few seconds on each side. Drain well on paper towels.
Place a tortilla on a flat surface. Spoon 1/4 – 1/2 cup of cheese and pepper filling onto the half of the tortilla closest to you. Roll and place, seam side down,in a greased baking pan. Bake tightly covered for 20-25 minutes. When the enchiladas are baking, prepare the hot sauce. Puree the tomatoes, bell peppers, onions, chiles, coriander and cumin in a blender until smooth. Simmer, uncovered, on how heat for at least 20 minutes, stirring occasionally. Add salt to taste. (If you use fresh tomatoes, you may need to simmer for even longer.) Serve enchiladas covered in hot sauce. Garnish with fresh cilantro.
Per my calculations – Per serving: Calories: 427, Total Fat: 19.8g, Sat. Fat: 11.8g, Carbs: 45.7g, Fiber: 8g, Protein: 18.6g