Cheese enchiladas
10
Points®
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
4 spray(s)
Chopped frozen spinach
10 oz
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
8" low carb flour tortilla
4 tortilla(s)
Salsa
½ cup(s)
Shredded reduced fat Mexican-style cheese blend
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.
4
Serving size: 1 stuffed tortilla
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