2 C. low-fat yogurt
2 C. low-fat cottage cheese
5-8 green onions, chopped
16 oz. enchilada sauce
16 oz. unsalted tomato sauce
12 corn tortillas
4 oz. low-fat cheese, grated
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Preheat oven to 350 degrees F.
Mix yogurt, cottage cheese and green onions (including tops). Set aside.
Mix enchilada sauce and tomato sauce in saucepan and heat.
To make enchiladas, dip corn tortillas into warm sauce in pan to soften or warm for a few seconds in microwave. Spoon generous amount of yogurt mixture into center. Roll up tortillas and place in baking dish.
Pour remaining enchilada sauce over the top. Sprinkle with grated cheese.
Bake uncovered for 30 minutes. Let cool 10-15 minutes before serving.
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