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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:
Diabetic Friendly
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.
Originally published as Spinach Cheese Enchiladas in Quick Cooking January/February 2001, p47
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Reviewed on Feb. 15, 2012 by csselig
This recipe makes too much for my family of 4 to eat in one meal, so I divide it between 2 smaller pans and freeze one for later. I've found this works best if you use the regular ricotta cheese (not the reduced fat) - otherwise, it is good enough to eat twice!
Reviewed on Apr. 07, 2011 by qjoybeth
I made this recipe when it was first published in Quick Cooking several years ago and it is AWESOME!! I have made it many times since then and my family loves it (even though we don't normally go for vegetarian entrees). I also usually add like 50% more spinach that it calls for.
Reviewed on Sep. 21, 2010 by awilson843
Made this last night, hubby and I both loved it. It feels more like Italian than Mexican...but it's very good.
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© Reiman Media Group, LLC., 2012