Skinny Cheese Enchiladas
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Skinny Cheese Enchiladas calories by ingredient
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)
Tips
add sour cream or guac on top for extra calories
add black beans for more protein
Directions
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.
