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    6 pt. Spinach & Broccoli Enchiladas


    Source of Recipe


    Jenn H.

    Recipe Introduction


    JENN'S NOTES: I changed a few ingredients in this recipe. I went from reg cheddar to low fat, I went from reg ricotta to part skim, and I went from reg tortillas to the fat-free kind.

    List of Ingredients




    1 medium onion -- chopped
    1 tablespoon butter or margarine
    10 ounces frozen chopped spinach -- thawed and drained
    1 cup cheddar cheese, lowfat -- shredded, or monterey jack
    1 cup ricotta cheese, part skim milk
    1 cup broccoli -- finely chopped
    1 cup picante sauce
    1 1/2 teaspoons ground cumin
    3/4 teaspoon garlic salt
    8 fat-free flour tortillas

    Recipe



    Cook onion in butter in 10-inch skillet until tender, about 3 minutes. Add spinach; cook and stir until moisture evaporates. Remove from heat; stir in 1/2 cup of the cheddar cheese, ricotta cheese, broccoli, 1/3 cup of the picante sauce, cumin, and garlic salt. Spoon 1/3 cup of the mixture on the center of each tortilla; roll up.

    Place seam side down in a lightly greased 11 x 7 x 2-inch baking dish. Spoon remaining picante sauce evenly over enchiladas. Cover with foil; bake at 350¼ for about 60 minutes or until heated through. Sprinkle with remaining 1/2 cup cheddar cheese. Serve with additional picante sauce.

    2 enchiladas per serving; serves 4.
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    Per serving: 318 Calories (kcal); 10g Total Fat; (28% calories from fat); 21g Protein; 37g Carbohydrate; 33mg Cholesterol; 1508mg Sodium
    Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
 

 

 

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