- 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
- Wrap the tortillas in a damp cloth; microwave on high for 1 minute 20 seconds.
- In small bowl, combine cottage cheese with sour cream, parsley, scallions, and salt; mix well; put 1 tablespoon cottage cheese mixture in each tortilla; fold over.
- Arrange enchiladas on serving platter.
- Puree chiles chipotles with ½ cup water in blender.
- Dissolve cornstarch in pureed chiles.
- Transfer puree to medium saucepan and simmer over low heat; stir constantly; add tomato sauce and bouillon.
- When mixture begins to thicken add yogurt gradually.
- Continue stirring until thoroughly blended.
- Pour heated sauce over enchiladas.
- . Decorate with a sprig of parsley and onion ring.