MAKEOVER: No Guilt Cheese Enchiladas: SparkRecipes Un-Chained Recipe Contest Finalist (by SPARKDEBSCHAEF)
 Recipe){kind=link}
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 MAKEOVER: No Guilt Cheese Enchiladas: SparkRecipes Un-Chained Recipe Contest Finalist (by SPARKDEBSCHAEF) calories by ingredient
View the original recipe for No-Guilt Cheese Enchiladas
Introduction
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. 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.
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
Directions
Step 1:
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 2:
Soften the tortillas. Microwave for 20-40 seconds, until soft. (Time will vary according to your microwave oven.)
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 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.
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 2:
Soften the tortillas. Microwave for 20-40 seconds, until soft. (Time will vary according to your microwave oven.)
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 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.