Skinny Cheese Enchiladas
- Number of Servings: 4
Ingredients
•8 Lo-Carb Tortillas• 1 cup shredded Mexican cheese•1/2 cup fat-free cottage cheese•3/4 cup chopped white onions (about 1/2 of a large onion if you don't "cheat" and use pre-chopped like me!)•1/2 cup part-skim ricotta•2 cans enchilada sauce (or one of the larger cans - red or green will work)•2 Tbsp diced green chilies•3 Tbsp sliced black olives (optional)
1.Mix Cottage Cheese, Ricotta, Onion, and Green Chilies in a mixing bowl
2.Add half (1/2 cup) of the shredded cheese
3.Mix well and set to the side
4.Dump (probably not the best one can of enchilada sauce in the bottom of a baking dish. Also, I used my cheese mixing spoon to level out the sauce, so please excuse the random cheese blobs in the sauce.
5.Lay your tortillas on a clean works pace and evenly distribute the cheese mixture (a little over 1/4 cup per tortilla) in the center of each
6.Roll tortillas and place seam side down in your baking dish
7.Pour your second can of enchilada sauce over the rolled enchiladas - make sure all surfaces of the tortillas are covered or you'll get "crunchy spots"
8.Bake at 350 degreesF for 15 minutes - remove from oven and top with the rest of your shredded cheese and olives (olives optional)
9.Return to oven and bake for 10 more minutes
Serving Size: 2 enchiladas per serving
Number of Servings: 4
Recipe submitted by SparkPeople user TERRIE0771.
2.Add half (1/2 cup) of the shredded cheese
3.Mix well and set to the side
4.Dump (probably not the best one can of enchilada sauce in the bottom of a baking dish. Also, I used my cheese mixing spoon to level out the sauce, so please excuse the random cheese blobs in the sauce.
5.Lay your tortillas on a clean works pace and evenly distribute the cheese mixture (a little over 1/4 cup per tortilla) in the center of each
6.Roll tortillas and place seam side down in your baking dish
7.Pour your second can of enchilada sauce over the rolled enchiladas - make sure all surfaces of the tortillas are covered or you'll get "crunchy spots"
8.Bake at 350 degreesF for 15 minutes - remove from oven and top with the rest of your shredded cheese and olives (olives optional)
9.Return to oven and bake for 10 more minutes
Serving Size: 2 enchiladas per serving
Number of Servings: 4
Recipe submitted by SparkPeople user TERRIE0771.
Nutritional Info Amount Per Serving
- Calories: 380.0
- Total Fat: 16.4 g
- Cholesterol: 27.5 mg
- Sodium: 1,573.0 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 2.2 g
- Protein: 24.4 g