Cheese Enchiladas

(from salonx’s recipe box)

Mexican cuisine, notorious for greasy, cheese-laden meals, doesn’t have to be crossed off your list. We remade this classic by using reduced-fat cheeses and filling it out with vegetables.
Now POINTS® Value: 6
Level of Difficulty: Easy

Source: weightwatchers.com

Prep time: 15 minutes
Cook time: 30 minutes
Serves 4 people

Categories: mexican

Ingredients

  • 1 sprays cooking spray
  • 10 oz chopped frozen spinach, thawed, squeezed to remove water
  • 15 oz part-skim ricotta cheese
  • 1/2 cup part-skim mozzarella cheese, shredded
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 1/2 tsp table salt
  • 1/4 tsp black pepper
  • 4 medium tortilla, flour, fat-free
  • 1/2 cup salsa
  • 1/4 cup shredded reduced-fat Mexican cheese

Directions

  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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