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.
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 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
Reviews
No comment left
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!
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.
Made this last night, hubby and I both loved it. It feels more like Italian than Mexican...but it's very good.
No comment left
No comment left