Spinach Cheese Enchiladas Recipe

4 3 5
Spinach Cheese Enchiladas Recipe
Spinach Cheese Enchiladas Recipe photo by Taste of Home
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Spinach Cheese Enchiladas Recipe

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4 3 5
Publisher Photo
"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.
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
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
  • 1 package (10 ounces) 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.
Originally published as Spinach Cheese Enchiladas in Quick Cooking January/February 2001, p47

Nutritional Facts

1 each: 334 calories, 12g fat (6g saturated fat), 26mg cholesterol, 754mg sodium, 40g carbohydrate (0 sugars, 2g fiber), 19g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1 fat.

  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 1 package (10 ounces) 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
  1. 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.
Originally published as Spinach Cheese Enchiladas in Quick Cooking January/February 2001, p47

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Reviews forSpinach Cheese Enchiladas

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csselig User ID: 4942652 109630
Reviewed Feb. 15, 2012

"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!"

MY REVIEW
qjoybeth User ID: 3936115 29587
Reviewed Apr. 7, 2011

"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."

MY REVIEW
awilson843 User ID: 2533237 34736
Reviewed Sep. 21, 2010

"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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