Cheese Enchiladas - OAMC Ww |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
cooking spray |
10 ounces frozen chopped spinach, thawed |
15 ounces part-skim ricotta cheese |
1/2 cup part-skim mozzarella cheese, shredded |
1 teaspoon dried oregano |
1 teaspoon onion powder |
1/4 teaspoon black pepper |
4 medium flour tortillas, fat-free |
1/2 cup salsa |
1/4 cup reduced-fat mexican cheese blend, shredded |
Directions:
1. Preheat oven to 400 degrees.
2. Coat 7 x11 inch baking dish with cooking spray.
3. Squeeze thawed spinach to remove water.
4. Combine spinach, ricotta, mozzarella, oregano, onion powder, salt and pepper in a large bowl; mix well.
5. Spoon 1/4 of spinach mixture onto center of each tortilla.
6. Roll up tortillas, fold in ends and place side-by-side in prepared baking dish.
7. Spoon salsa over tortillas and sprinkle each with 1 tablespoon of Mexican cheese.
8. Cover with foil and bake 20 minutes.
9. Uncover and bake until top is golden brown (approx. 10 minutes).
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