Spinach Cheese Enchiladas

Name: Spinach Cheese Enchiladas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 servings.
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

"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

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 13x9-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.

Nutrition 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.

Originally published as Spinach Cheese Enchiladas in Quick Cooking January/February 2001

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csselig

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!
qjoybeth

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.
awilson843

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.