Spinach Enchiladas: Makes 4 servings; 6 WW points per serving
- 10 oz chopped frozen spinach, thawed, squeezed to remove water
- 15 oz part-skim ricotta cheese
- 1/2 cup part-skim mozzarella cheese, shredded
- 1 tsp dried oregano
- 1 tsp onion powder
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 4 medium tortilla, flour, fat-free [I use low-fat, whole-wheat tortillas instead]
- 1/2 cup salsa
- 1/4 cup shredded reduced-fat Mexican-style cheese [I was out of Mexican cheese last time I made these, so I used more mozzarella instead]
- Preheat oven to 400ºF. Coat a 7 X 11-inch baking dish with cooking spray. [I use a square dish instead.]
- Combine ricotta, spinach, mozzarella, oregano, onion powder, salt and pepper in a large bowl; mix well.
- Spoon 1/4 of spinach mixture onto center of each tortilla. Roll up tortillas, fold in ends and place side-by-side in prepared baking dish. Spoon salsa over tortillas and sprinkle each with 1 tablespoon of Mexican cheese.
- Cover with foil and bake 20 minutes. Uncover and bake until top is golden brown, about 10 minutes more.
The verdict: This is so, so easy to make, and really yummy. I've made it with fresh spinach before instead of frozen, and it works just as well. I usually serve these with a side shrimp, either sauteed Veracruz style or baked in a lemony sauce. It makes for a fantastic and very healthy meal.