These enchiladas are easy to prepare and can be assembled a couple of hours ahead of placing in the oven. Of course you can always scale down the fat and calorie count by using light or non-fat dairy products as well as the tortillas. I sometimes make these using green chard leaves instead of the tortillas for an even lower calorie version and they are  quite tasty, especially if you like spinach,(chard is very similar to spinach). Give these a try for a nice change.

Ingredients;

one 7 ounce bottle or can of green taco sauce(about 3/4 cup)

1/3 cup sour cream

1 1/2 cup cottage cheese

2 tablespoons milk

1 clove garlic minced

1/4 tsp. salt

1/2 cup sliced green onion

8  7″ flour tortillas (or chard leaves, about 2-3 leaves per enchilada)

8 ounces shredded jack cheese

1 1/2 – 2 cups imitation crab diced small

2 tablespoons parmesan cheese

optional;

chopped olives

lime wedges

chopped cilantro

avocado slices

Directions:

Mix taco sauce and sour cream in a bowl, set aside.In a blender or food processor, put cottage cheese, milk, garlic and salt into it and blend until smooth, set aside.Reserve one tablespoon of green onion.

Now start assembly:

Spread 1 tablespoon taco/cream sauce on each tortilla. Top with cheese, crab, and remaining green onion. Spoon the left over taco/cream sauce into the bottom of a greased 12″ x 7 1/2″ x 2″ baking casserole dish. Roll up each tortilla and place seam side down in dish. Pour the cottage cheese mixture on top of enchiladas and sprinkle with Parmesan cheese. Bake at 350* for 25 to 30 minutes or until hot and bubbly , uncovered. Sprinkle with reserved green onions, cilantro, olives, before serving. Best with lime wedges squeezed over top!