9

Cheese Enchiladas

Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
We remade this classic by using reduced-fat cheeses and filling it out with vegetables.
Ingredients

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)

Instructions

  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.

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