Cheese Enchiladas

One of my most popular creations, and I feel so much better now that it has veggies hidden in it!

Ingredients:

12 8-inch corn tortillas
1 cup shredded Mexican four cheese blend
1/2 cup fat free cottage cheese
3/4 cup chopped white onions
1/2 cup part-skim ricotta
1 can (19oz) enchilada sauce
2 Tbsp diced green chiles
3 Tbsp sliced black olives
1 envelope taco seasoning
1 cup mashed cauliflower

Directions:

Make ahead: Steam cauliflower until very tender and mash.

In a bowl, mix onions, ricotta, cottage cheese, green chiles (mild or hot, to taste), cauliflower and taco seasoning. Add the shredded cheese. Mix with a fork until ingredients are blended.

Spray a rectangular casserole dish with non-stick spray. Place approximately 1/12th (1/4 cup) of the cheese mixture on a tortilla and loosely roll. Place seam side down in casserole dish. Repeat until all tortillas are filled. (Note: you may get more than 12 enchiladas out of this recipe due to the added cauliflower so have more than 12 tortillas.) Spread enchilada sauce evenly over enchiladas. Sprinkle black olives over the top.

Bake for 15 minutes in a 350 degree oven. If you want extra cheese, add it now and bake for 10 minutes longer. I skip this step (and the calories!)