Enchiladas Coloradas

I.am.Vegetarian's picture

Sep. 12, 2011


Green onions 6 Ounce (10 Stalks)
Oil 2 Cup (32 tbs) (For Frying, Plus 2 Tablespoons)
Low fat cottage cheese 1 Cup (16 tbs)
Cheddar cheese 8 Ounce , well chilled
Pitted black olives 1 Can (10 oz) (Drained Weight)
Enchilada sauce/1 can tomato sauce 1 1/4 Cup (20 tbs)
Corn tortillas 12



1. Pre-heat the oven to 350°F.

2. With a knife or the metal blade of a food processor, mince the green onions.

3. With a knife or the slicing disc of a food processor, slice the olives, reserving a few slices for the garnish.

4. In a mixer bowl, process the cottage cheese until smooth.

5. With a shredder or the shredding disc of a food processor, shred the Cheddar and mix with the cottage cheese.

6. Take a long baking dish and butter or grease it.


7. Place a large saucepan or dutch oven over medium-high heat and heat oil.

8. Add the onions and sauté them for 30-60 seconds, until soft.

9. In a bowl, mix the cheeses, olives and onions together.

10. Take a shallow dish and pour the enchilada and tomato sauces on it.

11. Place a frying pan on medium heat and heat 1/8-inch oil.

12. Fry the tortillas until just softened, taking care not to make them crisp or they will not roll.

13. Place the tortillas on kitchen towels to dry, and sip them in the sauce.

14. Fill each tortilla with 1/4cup of the filling, and roll up and arrange in a single layer in the baking dish.

15. Spoon the extra sauce on it, taking care to cover the edges of the tortillas

16. In the oven, bake uncovered for 15-20 minutes, until hot.


17. Serve garnished with sliced olives.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 562Calories from Fat 438

 % Daily Value*

Total Fat 50 g76.9%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 526 mg21.92%

Total Carbohydrates 22 g7.3%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet