Cheese and Spinach Enchiladas

*Kroger Canola Oil Cooking Spray, 1 serving (remove)
Spinach, frozen, 1 package (10 oz) yields (remove)
Yoder's Part-Skim Ricotta Cheese, 15 oz (remove)
*Best Choice Mozzarella Part-Skim Cheese, 1.5 serving (remove)
Oregano, ground, 1 tsp (remove)
*Onion powder, 1 tsp (remove)
*No Salt - Sodium Free Salt Alternative - 1/4 tsp, 2 serving (remove)
Pepper, black, .25 tsp (remove)
kroger flour tortilla, 180 gram(s) (remove)
Salsa, .5 cup (remove)
Kraft Mexican Four Cheese, 0.25 cup (remove)

Preheat oven to 400ºF. Coat a 7 X 11-inch baking dish with cooking spray.

Combine spinach, ricotta, 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.

Serving Size: Makes 4 Enchiladas

Number of Servings: 4

Recipe submitted by SparkPeople user AMYBETH70.