Spinach and Cheese Enchiladas |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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I adapted this from a Weight Watchers recipe. It's fairly similar to the Weight Watchers Cheese Enchiladas, but I added mushrooms and onions, and I use corn tortillas instead of fat free flour tortillas. It's not at all authentic, but it sure is tasty, and two enchiladas register as 5 points, so you can't beat that. I served it with some Spanish Style Green Beans, and I'm full! Ingredients:
olive oil flavored cooking spray |
12 ounces frozen chopped spinach (thawed and squeezed dry) |
1 cup onion, chopped |
8 ounces mushrooms, sliced |
2 garlic cloves, minced |
1/4 teaspoon dried oregano |
1/2 teaspoon cumin |
1 teaspoon sea salt |
1/4 teaspoon black pepper |
15 ounces part-skim ricotta cheese |
2 cups reduced-fat mozzarella cheese (divided) |
14 corn tortillas |
4 cups enchilada sauce |
2 ounces reduced-fat cheddar cheese |
Directions:
1. Spray large saute pan with cooking spray. Add spinach, onions, mushrooms, garlic, cumin, oregano, salt and pepper. Saute on medium heat until onions are translucent. While cooking the veggies, preheat the oven to 400 degrees. After veggies are cooked through, add the ricotta and half of the mozzarella.
2. Spray a large baking pan (I had to use 1 9x13 and a casserole dish. Next time I will use a larger pan) with cooking spray, and spoon a small amount of the enchilada sauce on the bottom.
3. Heat the tortillas in the microwave for 45 seconds (to help, I usually wrap them in damp paper towels), this should soften them thoroughly. Place a spoonful of the spinach and cheese filling into each tortilla, roll up, and place in the pan. Cover the enchiladas with the enchilada sauce and all of the remaining cheese. Bake for 20 minutes, or until the cheese is melted and sauce is bubbly.
4. Serving size is 2 enchiladas.
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