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Spinach Cheese Enchiladas Recipe

Photo by: Taste of Home

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"This tasty meatless dish is great because it's easy to prepare and low in fat," explains Carol Jackson of Eden Prairie, Minnesota. "Plus, it travels well to potlucks and often prompts recipe requests," she adds.

This recipe is:

Healthy

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10 Servings
Prep: 20 min. Bake: 35 min.

Ingredients

1 carton (15 ounces) reduced-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and drained
2 cups frozen corn, thawed and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup egg substitute
10 fat-free flour tortillas (8 inches)
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 teaspoon dried basil
1/4 cup grated Parmesan cheese

Directions

In a bowl, combine ricotta, spinach, corn, 1 cup mozzarella and egg substitute. Spoon about 1/2 cup on each tortilla; roll up tightly. Place, seam side down, in 13-in. x 9-in. baking dish coated with cooking spray.
Combine tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with Parmesan and remaining mozzarella. Bake, uncovered, at 375° for 35 minutes or until heated through. Yield: 10 servings.

Nutritional Analysis: One serving equals 334 calories, 12 g fat (6 g saturated fat), 26 mg cholesterol, 754 mg sodium, 40 g carbohydrate, 2 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

Spinach Cheese Enchiladas published in Quick Cooking January/February 2001, p47