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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 241.3
  • Total Fat: 8.5 g
  • Cholesterol: 18.0 mg
  • Sodium: 695.0 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 2.4 g
  • Protein: 11.7 g

View full nutritional breakdown of No-Guilt Cheese Enchiladas calories by ingredient
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No-Guilt Cheese Enchiladas

Submitted by: TALESIN
No-Guilt Cheese Enchiladas

Introduction

You'll love these cheesy yet healthy enchiladas! You'll love these cheesy yet healthy enchiladas!
Number of Servings: 6

Ingredients

    12 8-inch corn tortillas
    1 cup shredded Mexican four cheese blend
    1/2 cup fat-free cottage cheese
    3/4 cup chopped white onions
    1/2 cup part-skim ricotta
    1 can (19 ounces) enchilada sauce
    2 Tbsp diced green chilies
    3 Tbsp sliced black olives

Tips

I love Mexican food, especially Chevy's Fresh Mex. I often order cheese enchiladas--oh so yummy, but oh so full of grease and fat! Their enchiladas contain between 230-290 calories and 10-27 grams of fat PER ENCHILADA!

This guilt-free version is quick and easy and satisfies even the most discerning cheese lovers in our family. They look really cheesy, with 1/2 cup of cheese on top, but looks can be deceiving. The filling is tasty and lower-fat, and the tortillas are softened in the microwave, reducing the fat and calories even further.


Directions

Step 1:
Soften the tortillas. Normally, tortillas are softened by lightly frying them in hot oil. Skinny enchiladas skips this step...and all the fat!

Pour the enchilada sauce in a skillet and heat. Dip each tortilla in the hot sauce, coating each side, for a few seconds. Shake off and place on microwavable platter, 3 or 4 at a time, making sure that they do not overlap. Microwave for 20-40 seconds, until soft. (Time will vary according to your microwave oven.) Set aside to cool.

Step 2:
In a bowl, mix 3/4 cup finely chopped onion (about 1/2 a large onion), ricotta, cottage cheese, green chiles (mild or hot, to taste), and salt and pepper to taste. Add half the shredded cheese (1/2 cup.) Mix with fork until ingredients are blended.

Step 3:
Spray a rectangular casserole dish with non-stick spray.
Place approximately 1/12th of the cheese mixture (about 1/4 cup) on a tortilla and loosely roll. Place seam side down in casserole dish. Repeat until all tortillas are filled. Spread remaining enchilada sauce evenly over the enchiladas.

Step 4:
Bake for 15 minutes in an oven preheated to 350 degrees Fahrenheit. After 15 minutes, remove and evenly spread the remaining cheese and the black olives on top. Return to oven for 10 more minutes.

Serve hot.







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Member Ratings For This Recipe


  • Good
    62 of 62 people found this review helpful
    Hints: Soften corn flour tortillas on stovetop on a dry hot griddle, flip them over quickly until soft; roll into enchiladas right away. Don't dip tortillas into sauce, but place in the pan one by one, spoon sauce over, fill, roll, and then pour sauce over the top, to keep unfried tortillas intact - 2/6/10

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  • Very Good
    48 of 49 people found this review helpful
    I loved my modified version - I used Fat Free Refried beans in place of the cottage cheese and added some shredded chicken breast - 12/29/09

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  • 45 of 77 people found this review helpful
    How can people give a rating to a recipe they've never tried? Why rate at all? You don't have to rate to get the 3 SparkPoints, for gosh sakes! I don't get it! Only rate if you've tried the recipe! - 2/6/10

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  • Good
    36 of 37 people found this review helpful
    The flavor of the enchiladas is really tasty - but making them was a huge mess. Instead of dipping, microwaving them and then letting them sit (which causes them to stick together) either just dip one tortilla at a time and fill right away and put in pan, or just microwave the tortillas. - 11/23/09

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  • 19 of 22 people found this review helpful
    You dont even have to roll these if you do step 1 and then lay in a 13 x 9 pan than put some of the filling on top then lay another layer of the tortillas on top and on and on. Finely diced chicken in these is also great and a source of protein. Then bake and they are YUMMY - 2/6/10

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  • Very Good
    14 of 15 people found this review helpful
    Ok- I was skepticle about the cottage cheese in the enchiladas, but I couldn't tell! They were very cheesy + delicious. I used green onion vs white & I didn't have to microwave.If the sauce is hot enough no need to microwave! Much easier then the authentic way! - 12/18/09

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  • Incredible!
    12 of 14 people found this review helpful
    Corn tortillas soften in the microwave without the dipping! I used 100% cottage cheese, dislike ricotta. No onions here either. Still a tasty satisfying dish! - 2/6/10

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  • Incredible!
    11 of 11 people found this review helpful
    I was really hesitant about the cottage cheese but it only added to the creaminess of the filling! I'll be making this over and over again! - 4/18/10

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  • Very Good
    10 of 11 people found this review helpful
    Used whole wheat 12" tortillas, and just dumped 1/2 the sauce in the bottom of my 9x13, filled each tortilla (doubled the cc instead of using ricotta & added chopped chicken w/ chili powder), then dumped rest of sauce over all before baking. Served w/ fat free refried beans & sour cream! Yum!! - 2/24/10

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  • Incredible!
    9 of 11 people found this review helpful
    I do this with green enchilada sauce. It was very tasty. Everyone loved it. The 2nd time I made it, I added chopped mushrooms to the cheese mixture - quite tasty too! - 2/2/10

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  • Incredible!
    7 of 22 people found this review helpful
    I agree... Why rate a recipe before you've even tried it, that doesn't make any sense. After you've tried it, rate it, but it isn't necessary to tell us about how you have or will add to your version of it. Submit your own, then we can decide whether to try it or sticl to the one already submitted. - 2/6/11

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  • Incredible!
    7 of 7 people found this review helpful
    These are the best enchiladas I have ever made or had at a restaurant! I thought they may be a little bland, but not at all and I made them exactly as written. Thank You! I will make over and over again! - 1/10/11

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  • Incredible!
    7 of 11 people found this review helpful
    Definite 5 stars for a healthy alternative and for taste. Only 2 tiny complaints - I made a MESS making them. 2nd, the recipe only used part of each container of ingredients, so I have leftover ricotta, chilis, etc..that I'm not sure what to do with. Probably make more next week and freeze them! - 11/22/09

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  • Very Good
    6 of 6 people found this review helpful
    I sauteed the onions in olive oil before adding them to the filling, which made them soft and sweeter. I also added a can of black beans to the filling. They turned out quite good! I was able to line up the sauce, filling, cutting board to fill the enchiladas and casserole dish to keep the mess down - 5/12/10

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  • Bad
    5 of 9 people found this review helpful
    I'm sorry, but this just didn't work out for my family. The corn tortillas practically disintigrated and the filling was not satisfying. I appreciate the effort at slimming down this dish though! - 3/3/10

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  • 5 of 10 people found this review helpful
    The beauty of Mexican (or any food for that matter) food, is that you can "make it your own". I like the idea of light cream cheese,beans, or tofu, or ??? you want to add. It's the tortilla and enchilada sauce that give it the flavor we all love!

    Thanks for posting and sharing this great idea! - 2/6/10

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  • Very Good
    4 of 5 people found this review helpful
    Tasty! I added some cilantro and green onion for a little extra flavor & color. - 2/11/10

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  • Very Good
    4 of 5 people found this review helpful
    These were good! I miss all the fat tho! LOL! I tried to dredge the tortillas through the sauce , but they kept falling apart; heated them in the MW instead. Using 12 tortillas you only get about a tablespoon of filling, but it was good. Needs some spice, what I don't know. WIll try again! - 1/29/10

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  • Very Good
    4 of 5 people found this review helpful
    I love these, I made 'em three times in as many weeks... i use half low-fat quark half ricotta for even less fat.. - 11/24/09

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  • Incredible!
    3 of 3 people found this review helpful
    AWESOME! Took about 15 min. to prepare. Not a hassle at all preparing the tortillas and as long as you keep the softened tortillas separate you didn't have to worry about them sticking together. I did add 2 cans of chopped green chiles and used Green Enchilada Sauce. They were creamy and flavorful. - 9/14/11

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  • Incredible!
    3 of 4 people found this review helpful
    I love these! Better yet, my husband did too! I put some leftover chicken in them...yummy! - 1/8/10

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  • Very Good
    2 of 2 people found this review helpful
    This is very good! I didn't have any Ricotta cheese on hand so I used twice the amount of cottage cheese and it turned out excellent. Also, I used a small shallot instead of an onion and added 3 cloves of minced garlic for a boost of flavor. I will definitely make this again. - 5/5/11

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  • Very Good
    2 of 3 people found this review helpful
    These were really good. Although next time I am going to cut the onions in half. Maybe add some spinach. - 1/14/11

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  • Good
    2 of 4 people found this review helpful
    Tried this yesterday. It turned out ok. Tortillas became much too soggy for my palate, but otherwise, very flavorful. - 1/6/10

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  • Incredible!
    1 of 2 people found this review helpful
    YUM - I will so make this again (maybe tomorrow)! I followed the advice about microwaving the tortillas beforehand instead of dipping them in sauce, and it worked well. Also added a cup of frozen spinach, corn, & diced peppers for some extra veggie kick. Everyone loved it! thanks! - 2/14/12

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