Cheese and Spinach Enchiladas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 349.8
  • Total Fat: 15.6 g
  • Cholesterol: 56.6 mg
  • Sodium: 755.5 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 2.4 g
  • Protein: 22.4 g

View full nutritional breakdown of Cheese and Spinach Enchiladas calories by ingredient
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Number of Servings: 4


    *Kroger Canola Oil Cooking Spray, 1 serving (remove)
    Spinach, frozen, 1 package (10 oz) yields (remove)
    Yoder's Part-Skim Ricotta Cheese, 15 oz (remove)
    *Best Choice Mozzarella Part-Skim Cheese, 1.5 serving (remove)
    Oregano, ground, 1 tsp (remove)
    *Onion powder, 1 tsp (remove)
    *No Salt - Sodium Free Salt Alternative - 1/4 tsp, 2 serving (remove)
    Pepper, black, .25 tsp (remove)
    kroger flour tortilla, 180 gram(s) (remove)
    Salsa, .5 cup (remove)
    Kraft Mexican Four Cheese, 0.25 cup (remove)


Preheat oven to 400F. 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.

Serving Size: Makes 4 Enchiladas

Number of Servings: 4

Recipe submitted by SparkPeople user AMYBETH70.

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