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- ¾ cup green salsa
- 1 cup Plain Mountain High Yoghurt®
- 1 cup low-fat cottage cheese
- 1 clove garlic, finely chopped
- 8 (7-inch) flour tortillas
- 2 cups shredded Monterey Jack cheese (8 oz)
- 1 can (4 oz) salad shrimp, drained
- 1 can (6 oz) crabmeat, drained
- 1/3 cup chopped green onions
- 2 tablespoons Parmesan cheese
- 1 can (2¼ oz) sliced ripe olives, drained
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Heat oven to 350°F. Grease or spray 13x9-inch (3-quart) glass baking dish. In small bowl, mix salsa and ½ cup of the yoghurt. In another small bowl, mix remaining ½ cup yoghurt, the cottage cheese and garlic.
Spread 1 tablespoon salsa mixture over each tortilla. Top with Monterey Jack cheese, shrimp, crabmeat and green onions, reserving 1 tablespoon green onions.
Pour remaining salsa mixture in bottom of baking dish. Roll up tortillas, and place seam side down in baking dish.
Pour cottage cheese mixture over tortillas; sprinkle with Parmesan cheese. Bake 25 to 30 minutes or until hot. Sprinkle with remaining green onions and the ripe olives.
Makes 8 enchiladas.
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| Calories - 310 |
| Total Fat - 15g |
| Cholesterol - 75mg |
| Potassium - 290mg |
| Sodium - 790mg |
| Total Carbohydrates - 23g |
| Protein - 20g |
| Fiber - 1g |
| Calcium - 40% |
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Serving size: 1 enchilada.
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*Note:All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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