Spinach and Cheese Enchiladas

5 Points +

Flavorful, delicious and incredibly satisfying, these spinach and cheese enchiladas are to die for. Full of good for you cheesiness inside, and then smothered in a delicious enchilada sauce. Perfect for satisfying that Mexican food craving in a healthy way.

Ingredients

• 10 high fiber flour tortillas (I used THESE ones from La Tortilla Factory)
• 1 ½ cups chopped frozen spinach, defrosted, drained and squeezed dry
• 1 cup fat free ricotta cheese
• 1 cup fat free sour cream
• 1 cup reduced fat Mexican cheese blend, shredded
• 1 large jalapeno, seeded and finely diced
• 3 garlic cloves, minced
• 3 green onions, finely chopped
• 1 28oz can enchilada sauce
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 375 degrees. Spray a 9×13 baking dish with non-fat cooking spray.
2. In a medium sized bowl, combine ricotta, spinach, garlic, sour cream, green onions, jalapenos, salt and pepper.
3. Spoon about 1/4 cup of the spinach and cheese mixture onto the center of each tortilla. Roll up, and place seam side down into prepared baking dish.
4. Pour enchilada sauce over the top and cover with shredded cheese.
5. Place in oven and bake, uncovered, for about 20 minutes or until cheese is melted and sauce is bubbly.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 10

Culinary tradition: Mexican

Entire recipe makes 10 servings
Serving size is 1 enchilada
Each serving = 5 Points +

PER SERVING: 182 calories; 7g fat; 23g carbohydrates; 13g protein; 9g fiber

Read more: http://www.laaloosh.com/2013/06/25/spinach-and-cheese-enchiladas-recipe/#ixzz2byPDapjr