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Cottage Cheese Enchiladas
- 8 corn tortillas
- 1 cup fat-free cottage cheese
- ½ cup fat-free sour cream
- 2 tablespoons chopped Italian parsley
- 2 tablespoons minced scallions
- ½ teaspoon half salt, half salt-substitute mixture
- 2 chiles chipotles, canned, rinsed and dried, cored and seeded
- ½ cup water
- 1 tablespoon cornstarch
- ½ cup tomato sauce
- 1 chicken bouillon cube or 1 teaspoon consomme granules
- 1 cup fat-free yogurt
- Few sprigs fresh parsley
- 4 onion rings, raw
Directions:View on Cookstr
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