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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
    60 of 60 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
    47 of 48 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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  • 44 of 76 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!
    10 of 10 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
    9 of 10 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!
    8 of 10 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
    5 of 5 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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  • 1 of 2 people found this review helpful
    This looks interesting. I wish the ingredients for the sauce were included instead of a storebought can of it. - 2/2/12

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  • 1 of 1 people found this review helpful
    You can soften tortillas in a dry pan in a warm oven.
    You don't need oil or sauce, and you have to check to make sure they don't get crisp or overdone. - 2/6/11

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  • Bad
    1 of 7 people found this review helpful
    Not for me. - 1/24/11

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  • Bad
    1 of 3 people found this review helpful
    Not for me or my family, we did not like it. Super messy to prepare. Will not make again. - 1/24/11

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  • 1 of 1 people found this review helpful
    Instead of dipping the tortillas in the sauce, spray a little Pam on a warm skillet to soften the tortillas (turning every few seconds), then fill and top with the sauce. - 1/8/11

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  • Incredible!
    1 of 1 people found this review helpful
    Wonderful enchiladas. If your a vegetarian like me, tofu ricotta worked great as well. I always have to make a batch with and without meat for my family. Will be making again. - 1/4/11

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  • Very Good
    1 of 2 people found this review helpful
    These were really great. I had the problem of them being soggy with lots of liquid, so I will adjust the cooking time next time. - 12/12/10

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  • Very Good
    1 of 2 people found this review helpful
    This recipe was great. The only thing I have to say is that it's not really 1/4 c. of mixture going into the tortillas. I'd say more like 2 tbl. Also, I made it with no olives or onion and just micro'ed the tortillas before hand..then layered the bottom of the dish with enchilada sauce. - 9/24/10

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  • Very Good
    1 of 1 people found this review helpful
    I left out the ricotta and added beans. very good. - 9/23/10

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  • Very Good
    1 of 1 people found this review helpful
    This was good but it seemed like it was missing something. Next time I make it, I will try adding some seasoned refried beans or at least some seasoning to the cheese mixture. I brought some leftovers for lunch today, I'm going to add some hot sauce :) - 9/21/10

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  • O.K.
    1 of 2 people found this review helpful
    Family didn't like it, but I thought it was O.K. Pretty spicy for the kids. I might try it again with green sauce and no chilies. - 6/2/10

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  • Incredible!
    1 of 2 people found this review helpful
    Me the hubby and all 3 kids loved these.....when that happens you know its good!! - 3/18/10

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  • Very Good
    1 of 1 people found this review helpful
    My whole family liked these. I sauteed the onions before adding to the cheese mixture, and chopped up some fresh spinach to throw in too. Only complaint is that the filling was a bit skimpy. Might add more veggies next time to bump up the content. May also layer to avoid the rolling mess. - 2/24/10

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  • Very Good
    1 of 2 people found this review helpful
    Overall I liked this, I thought the filling was a little bland so when I make it again I'll try to spice it up some. - 2/23/10

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  • Very Good
    1 of 1 people found this review helpful
    Very good! I added some corn, serranos and extra bell peppers for some color and kick. Thanks! - 2/22/10

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  • Incredible!
    1 of 2 people found this review helpful
    Excellent! Fantastic recipe! - 2/15/10

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  • 1 of 3 people found this review helpful
    Easy to make & not the grease. Nice. I would make it again. - 2/6/10

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  • Incredible!
    1 of 13 people found this review helpful
    sound yummy will try soon!@ - 2/6/10

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  • Incredible!
    1 of 2 people found this review helpful
    made these for dinner today...great!!!!! I did not dip or roll them...but made a layered dish....2 dishes...and cut each into 4ths...very tasty.... - 1/14/10

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  • 1 of 3 people found this review helpful
    This was VERY good! I'll definitley be making this again! - 1/12/10

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  • Very Good
    1 of 3 people found this review helpful
    Totally yummy. I don't have a microwave so I steamed my tortillas to soften them...otherwise...grate idea. - 11/22/09

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  • Incredible!
    1 of 15 people found this review helpful
    I can't wait to make this! It sounds AMAZING! Tomorrow it is! - 11/16/09

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  • Incredible!
    1 of 11 people found this review helpful
    I love the fact that this will help settle my mexican food cravings and stay within my vegetarian needs! - 11/6/09

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  • Incredible!
    1 of 4 people found this review helpful
    I made these at Home and my friedns loved it.. i mean even the guys... no one could tell it was low in calories :)) - 11/4/09

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  • 1 of 10 people found this review helpful
    This sounds yummy! I LOVE Mexican food! - 11/3/09

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  • Alterations: Sauteed the onions with garlic and cumin before adding to filling. Also added cilantro. Topped with green onions instead of olives.
    My review: This is fantastic - especially for a "diet" recipe. I'm so excited that I can have enchiladas and still stay on track!
    Kids' review: Ewwwwww. - 5/2/14

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  • It was good but it felt like it i was missing something. - 3/9/14

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  • This was a big hit for my family. Great recipe! - 3/7/14

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  • From someone who is not a great cook, these were easy to make. I think I got the wrong kind of tortillas as mine fell apart but the flavor was still very good. I don't like a lot of spice in my food & these were just about right for me. Will definitely make again, thanks for a great recipe!! - 2/25/14

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  • Wonderful! I added a whole can of mild green chilies because I love them. I will be making this again!!! Would be great for a pot luck or for dinner guests. - 1/12/14

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  • My rating is for their flavor THE NEXT DAY. At dinner, I thought they tasted like diet food and I'd never make the recipe again. But not to waste food, I put the leftovers in the fridge. Had them for lunch the next day, and they were delicious! The flavors had melded and the cheese firmed up! - 10/22/13

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  • Really should be 2.5. They were just "okay" - nothing stood out, and for the amount of work that this took, I'd rather have something better. Not nearly enough cheese or sauce to cover the tortillas - I ended up having to use an entire bag of cheese, and that's too much. Not worth it. - 6/30/13

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  • I love this recipe and so does my family. We never have left-overs and if i happen to let slip I'm making them we always have company "drop by". I just double the cottage cheese instead of adding ricotta simply because it's so expensive. Also sometimes I add canned chicken. - 6/24/13

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  • Great recipe. Everybody liked it. These kinds of recipes with generous serving sizes are great for feeding my guys and they don't even know it's healthy. :) - 6/15/13

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  • Everyone in my house enjoyed these! I found them tasty and easy to make. Will definitely make them again. - 5/28/13

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  • I cooked up the onions with some chicken and seasoned it with paprika, chili powder, and garlic powder. It was amazing mixed all together. - 5/7/13

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  • These were really good! I skipped dipping the tortillas in sauce and microwaving to cut down the mess & just microwaved four at a time to soften, filled & rolled, then poured sauce over at the end. Served with refried beans, lettuce, and onion & chopped tomato on the side. Will make again! - 1/23/13

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  • I love enchiladas! This dish was just alright--nothing special. Also, way too much sodium per serving because of all the cheeses (Mexican, cottage & ricotta) and canned enchilada sauce. For non-vegetarians, I would substitute cooked, shredded chicken breast for all or some of the cheese filling. - 1/13/13

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  • I've been using a version of this recipe for years. I add an egg to the filling for texture and stability. I soften the tortillas a few at a time in the microwave, spooning sauce inside and out, to maintain the integrity of the tortilla. The bottom of the pan gets a thin layer of sauce to start. - 12/3/12

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  • Absolutely delicious! I didn't feel like messing with rolling enchiladas, so I just dipped and layered corn tortillas in the bottom of a baking dish, put the filling on top, then another layer of tortillas. Didn't quite look like enchiladas but tasted like the most yummy ones ever! - 11/25/12

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  • I didn't bother softening my tortillas at all, and they worked just fine! - 11/14/12

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  • My husband raved about these! We loved them. - 11/13/12

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  • This continues to be one of my favorite meals to make from sparkpeople. I love it! I just wish there was more filling per tortilla, but when counting calories, what do you expect? Wonderful comfort food for when I'm craving Mexican. Mmm, mmm! - 11/12/12

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  • These were fantastic! I made it layer-style instead of rolling individual enchiladas and I sauteed the onions prior to adding them to the casserole b/c I don't like crunchy onions. Big hit with the family. - 11/11/12

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  • I tried this tonight and my family loved it! - 11/11/12

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  • I found myself wanting to make these again quite recently! The only thing I would do differently next time is to sauté the onions before mixing them with the cheese mixture because they were a little crunchy, and they weren't even really big pieces. But other than that, these were so delicious! - 11/11/12

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  • I made mine into a casserole because of limited time and used all cottage cheese. Served it on a bed of shredded lettuce and topped with tomatoes and sour cream. Next time will add fake crab (surimi) or beans for protein and bulk. - 10/30/12

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  • We love this recipe!! - 10/20/12

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  • To dip the tortillas in the sauce and microwave them is extremely messy. I stopped doing this halfway through. The enchiladas looked appetizing out of the oven, but were complete mush when I went to eat them. They had no structure. There has to be a better way to make them. - 9/27/12

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  • Kind of messy to make, using the instructions given. But otherwise, this is a delicious and perfectly modified recipe for a classic dish. - 8/26/12

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  • Super easy! I softened the tortillas in a dry pan and felt that it worked better. - 8/25/12

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  • I liked the flavor of these enchiladas but there didn't seem to be enough filling. I used smaller tortillas thinking I would cut the calories even more but ended up with enough filling for just 9 enchiladas not twelve. Even then the filling seemed a little skimpy. - 7/16/12

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  • refried beans in place of or addition to cottage cheese - 7/8/12

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  • This was my first attempt at making enchiladas and this recipe was amazing!! I modified it a little bit-I boiled 4 chicken breast tenders and shredded the meat and added that plus 1/4 cup each of red and green peppers. I served the dish with salsa- I will be making this again!! - 6/21/12

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  • Seriously wonderful! In fact, this will probably be a staple in our house and is definitely something I'll be able to make once I'm on my own. The olives add even more flavor! YUM! - 6/3/12

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  • Delicious! Doesn't taste guilt free at all!!! - 5/19/12

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  • Really good! I thought there were too many onions, next time I will use less and saute them. Line your work station up: pan of sauce, plate right next to it for tortillas after dipping, casserole dish. Mess should be minimal! The filling went farther than I thought it would when I was adding it. - 5/11/12

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  • These were good but were dry. I would like more sauce on mine. - 5/10/12

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  • my husband and i really enjoyed this dish! hubby was suprised he liked it since it was low fat. thanks for the recipe!
    - 5/4/12

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  • LOVED! I added chicken thigh meat and only had one instead of 2 since I added the meat along with a side salad. You can't even tell your eating cottage cheese. I was a little freaked out by that.

    I also didn't tell my husband what was in it to see if he really liked them and HE LOVED THEM! - 4/24/12

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  • Tia rosa yellow corn tortillas have only 45 calories and no sodium. We use them for "street tacos" and never fry them. We wrap them in a paper towel and microwave to soften.
    - 4/24/12

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  • I am food sensitive to dairy products. Is there a replacement for the cottage cheese and the ricotta? - 4/5/12

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  • I made up some non-fat refried beans (from dry) and spooned a tablespoon into each before rolling up. These are incrediable - with or without the beans! - 3/20/12

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  • Made with non fat ricotta. Didn't have the green chiles so I used a can of green enchilada sauce. Made as a casserole, much faster and easier. LOVED it and so did my sweet hubby. This will be a keeper for regular weeknight meals! - 3/15/12

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  • I liked the flavor of these a lot. However, you'll run out of filling quickly if you use 1/4 C per tortilla. About 1 heaping tablespoon is more appropriate. Next time I think I'll use the whole can (4.25 oz) of green chiles! - 3/12/12

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  • This is now one of my favorites. I wonder if I could use all cottage cheese and not any ricotta--not that I could taste the ricotta. I think I will heat in skillet and roll next time instead of dipping and microwaving. The easier the better! Thank you, someone! - 3/11/12

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  • These were very good, the only thing i disliked was the tang of the sauce i selected..will try with a new sauce. - 3/6/12

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  • I made this last week and it was delicious!! I used low carb wraps and skipped the first step. I just popped them in the microwave for about 20 seconds to soften them up before rolling. Next time I'll add chicken, but overall, these were FANTASTIC. - 3/6/12

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  • This was quite messy to make. I thought it was good, but sorry to say, my family did not like it. - 3/2/12

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  • I really find the Sparkpeople site very helpful with my weight loss program. I am disappointed to see the recipes have such a high sodium content. With so much news about the effects of sodium I would hope the recipes would be lower in sodium content. - 3/2/12

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  • Having Hispanic friends, I know to warm my tortillas in my cast iron skillet which requires no oil because it's seasoned. You can use a nonstick pan if you don't have cast iron. I also added some shredded pork from a leftover pork shoulder roast. Very tasty indeed! Thanks for sharing!
    - 3/2/12

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  • This was amazing! I am a big green chili fan, so I used green enchilada sauce instead of red. I also used whole wheat tortillas (so I was able to skip the soak/microwave step that everyone said was so messy) and added a little bit of chicken to the cheese mixture. I will be making this regularly. - 2/28/12

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  • Bad
    0 of 1 people found this review helpful
    this does nothing for causing healthy diet changes - 2/26/12

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  • No Guilt Cheese Enchiladas: - 2/21/12

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  • This was very good. We loved it. Thanks - 2/15/12

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