6 pt. Cheese Enchiladas
Source of Recipe
JoAnne
List of Ingredients
10 oz chopped frozen spinach, thawed and squeezed to remove excess water
15 oz part-skim ricotta cheese
1/2 C part-skim mozzarella cheese, shredded
1 tsp onion powder
1 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper
4 medium fat-free flour tortillas
1/2 C salsa
1/4 C shredded reduced-fat Mexican cheeseRecipe
1. Preheat oven to 400 degrees. Coat a 7X11 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 the mixture onto the 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 Tbsp of Mexican cheese.
3. Cover with foil and bake 20 minutes. Uncover and bake until top is golden brown, about 10 minutes.
serves 4
JoAnne's notes: I used 8 small tortillas and 1/4 C of the cheese mixture in each. They were better the second day for lunch. Plus more salsa.
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