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Spinach Cheese Enchiladas

 Spinach Cheese Enchiladas
"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.
10 ServingsPrep: 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 large bowl, combine the 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.
  • In a small bowl, combine the tomatoes, tomato sauce and basil; spoon
  • over tortillas. Sprinkle with Parmesan cheese and remaining
  • mozzarella cheese.
  • Bake, uncovered, at 375° for 35 minutes or until heated through.
  • Yield: 10 servings.
Nutritional Facts: One serving equals 334 calories,

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Spinach Cheese Enchiladas (continued)

Nutritional Facts: 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.