Weight Watchers Cheese Spinach Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 spray(s) cooking spray 10 oz chopped frozen spinach, thawed, squeezed to remove water 15 oz part-skim ricotta cheese 1/2 cup(s) 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 1/2 cup(s) salsa 1/4 cup(s) shredded reduced-fat Mexican-style cheese
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.
Points value: 6 points per serving
Note: I usually double the recipe and cook in a larger pan.
Number of Servings: 4
Recipe submitted by SparkPeople user LYNNIEFUFU.
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.
Points value: 6 points per serving
Note: I usually double the recipe and cook in a larger pan.
Number of Servings: 4
Recipe submitted by SparkPeople user LYNNIEFUFU.
Nutritional Info Amount Per Serving
- Calories: 474.6
- Total Fat: 17.3 g
- Cholesterol: 67.5 mg
- Sodium: 1,287.9 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 23.6 g
- Protein: 27.0 g
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