Photo of Cheese Enchiladas by WW

Cheese Enchiladas

PersonalPoints™ per serving
Total Time
45 min
15 min
30 min
We remade this classic by using reduced-fat cheeses and filling it out with vegetables.


Cooking spray

1 spray(s)

Chopped frozen spinach

10 oz, thawed, squeezed to remove water

Part-skim ricotta cheese

15 oz

Part-skim mozzarella cheese

½ cup(s), shredded

Dried oregano

1 tsp

Onion powder

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Fat free flour tortilla(s)

4 medium

Fat free salsa

½ cup(s)

Shredded reduced-fat Mexican-style cheese

¼ cup(s)


  1. Preheat oven to 400ºF. Coat a 7 X 11-inch baking dish with cooking spray.
  2. Combine spinach, ricotta, mozzarella, oregano, onion powder, salt and pepper in a large bowl; mix well. Spoon 1/4 of spinach mixture onto center of each tortilla. Roll up tortillas, fold in ends and place side-by-side in prepared baking dish. Spoon salsa over tortillas and sprinkle each with 1 tablespoon of Mexican cheese.
  3. Cover with foil and bake 20 minutes. Uncover and bake until top is golden brown, about 10 minutes more.