No-Guilt Cheese Enchiladas

No-Guilt Cheese Enchiladas

4.2 of 5 (258)
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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 No-Guilt Cheese Enchiladas calories by ingredient
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Introduction

You'll love these cheesy yet healthy enchiladas! You'll love these cheesy yet healthy enchiladas!
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

Tips

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.


Directions

Step 1:
Soften the tortillas. Normally, tortillas are softened by lightly frying them in hot oil. Skinny enchiladas skips this step...and all the fat!

Pour the enchilada sauce in a skillet and heat. Dip each tortilla in the hot sauce, coating each side, for a few seconds. Shake off and place on microwavable platter, 3 or 4 at a time, making sure that they do not overlap. Microwave for 20-40 seconds, until soft. (Time will vary according to your microwave oven.) Set aside to cool.

Step 2:
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 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 remaining 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.

Garnish with green onions (optional) and serve hot.

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Member Ratings For This Recipe


  • Good
    74 of 74 people found this review helpful
    Hints: Soften corn flour tortillas on stovetop on a dry hot griddle, flip them over quickly until soft; roll into enchiladas right away. Don't dip tortillas into sauce, but place in the pan one by one, spoon sauce over, fill, roll, and then pour sauce over the top, to keep unfried tortillas intact - 2/6/10

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  • Very Good
    53 of 54 people found this review helpful
    I loved my modified version - I used Fat Free Refried beans in place of the cottage cheese and added some shredded chicken breast - 12/29/09

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  • Good
    41 of 42 people found this review helpful
    The flavor of the enchiladas is really tasty - but making them was a huge mess. Instead of dipping, microwaving them and then letting them sit (which causes them to stick together) either just dip one tortilla at a time and fill right away and put in pan, or just microwave the tortillas. - 11/23/09

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  • 22 of 26 people found this review helpful
    You dont even have to roll these if you do step 1 and then lay in a 13 x 9 pan than put some of the filling on top then lay another layer of the tortillas on top and on and on. Finely diced chicken in these is also great and a source of protein. Then bake and they are YUMMY - 2/6/10

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  • Very Good
    16 of 17 people found this review helpful
    Ok- I was skepticle about the cottage cheese in the enchiladas, but I couldn't tell! They were very cheesy + delicious. I used green onion vs white & I didn't have to microwave.If the sauce is hot enough no need to microwave! Much easier then the authentic way! - 12/18/09

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  • Incredible!
    12 of 12 people found this review helpful
    I was really hesitant about the cottage cheese but it only added to the creaminess of the filling! I'll be making this over and over again! - 4/18/10

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  • Incredible!
    12 of 14 people found this review helpful
    Corn tortillas soften in the microwave without the dipping! I used 100% cottage cheese, dislike ricotta. No onions here either. Still a tasty satisfying dish! - 2/6/10

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  • Very Good
    11 of 12 people found this review helpful
    Used whole wheat 12" tortillas, and just dumped 1/2 the sauce in the bottom of my 9x13, filled each tortilla (doubled the cc instead of using ricotta & added chopped chicken w/ chili powder), then dumped rest of sauce over all before baking. Served w/ fat free refried beans & sour cream! Yum!! - 2/24/10

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  • Incredible!
    11 of 13 people found this review helpful
    I do this with green enchilada sauce. It was very tasty. Everyone loved it. The 2nd time I made it, I added chopped mushrooms to the cheese mixture - quite tasty too! - 2/2/10

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  • Incredible!
    8 of 25 people found this review helpful
    I agree... Why rate a recipe before you've even tried it, that doesn't make any sense. After you've tried it, rate it, but it isn't necessary to tell us about how you have or will add to your version of it. Submit your own, then we can decide whether to try it or sticl to the one already submitted. - 2/6/11

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  • Incredible!
    8 of 8 people found this review helpful
    These are the best enchiladas I have ever made or had at a restaurant! I thought they may be a little bland, but not at all and I made them exactly as written. Thank You! I will make over and over again! - 1/10/11

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  • Incredible!
    8 of 12 people found this review helpful
    Definite 5 stars for a healthy alternative and for taste. Only 2 tiny complaints - I made a MESS making them. 2nd, the recipe only used part of each container of ingredients, so I have leftover ricotta, chilis, etc..that I'm not sure what to do with. Probably make more next week and freeze them! - 11/22/09

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  • Very Good
    7 of 7 people found this review helpful
    I sauteed the onions in olive oil before adding them to the filling, which made them soft and sweeter. I also added a can of black beans to the filling. They turned out quite good! I was able to line up the sauce, filling, cutting board to fill the enchiladas and casserole dish to keep the mess down - 5/12/10

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  • 6 of 12 people found this review helpful
    The beauty of Mexican (or any food for that matter) food, is that you can "make it your own". I like the idea of light cream cheese,beans, or tofu, or ??? you want to add. It's the tortilla and enchilada sauce that give it the flavor we all love!

    Thanks for posting and sharing this great idea!
    - 2/6/10

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  • Bad
    5 of 11 people found this review helpful
    I'm sorry, but this just didn't work out for my family. The corn tortillas practically disintigrated and the filling was not satisfying. I appreciate the effort at slimming down this dish though! - 3/3/10

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  • Very Good
    5 of 6 people found this review helpful
    These were good! I miss all the fat tho! LOL! I tried to dredge the tortillas through the sauce , but they kept falling apart; heated them in the MW instead. Using 12 tortillas you only get about a tablespoon of filling, but it was good. Needs some spice, what I don't know. WIll try again! - 1/29/10

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  • Very Good
    4 of 5 people found this review helpful
    Tasty! I added some cilantro and green onion for a little extra flavor & color. - 2/11/10

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  • Very Good
    4 of 5 people found this review helpful
    I love these, I made 'em three times in as many weeks... i use half low-fat quark half ricotta for even less fat.. - 11/24/09

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  • Incredible!
    3 of 3 people found this review helpful
    AWESOME! Took about 15 min. to prepare. Not a hassle at all preparing the tortillas and as long as you keep the softened tortillas separate you didn't have to worry about them sticking together. I did add 2 cans of chopped green chiles and used Green Enchilada Sauce. They were creamy and flavorful. - 9/14/11

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  • Incredible!
    3 of 4 people found this review helpful
    I love these! Better yet, my husband did too! I put some leftover chicken in them...yummy! - 1/8/10

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  • Very Good
    2 of 2 people found this review helpful
    This is very good! I didn't have any Ricotta cheese on hand so I used twice the amount of cottage cheese and it turned out excellent. Also, I used a small shallot instead of an onion and added 3 cloves of minced garlic for a boost of flavor. I will definitely make this again. - 5/5/11

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  • Very Good
    2 of 3 people found this review helpful
    These were really good. Although next time I am going to cut the onions in half. Maybe add some spinach. - 1/14/11

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  • Good
    2 of 4 people found this review helpful
    Tried this yesterday. It turned out ok. Tortillas became much too soggy for my palate, but otherwise, very flavorful. - 1/6/10

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  • Incredible!
    1 of 2 people found this review helpful
    YUM - I will so make this again (maybe tomorrow)! I followed the advice about microwaving the tortillas beforehand instead of dipping them in sauce, and it worked well. Also added a cup of frozen spinach, corn, & diced peppers for some extra veggie kick. Everyone loved it! thanks! - 2/14/12

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  • 1 of 2 people found this review helpful
    This looks interesting. I wish the ingredients for the sauce were included instead of a storebought can of it. - 2/2/12

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  • 1 of 1 people found this review helpful
    You can soften tortillas in a dry pan in a warm oven.
    You don't need oil or sauce, and you have to check to make sure they don't get crisp or overdone.
    - 2/6/11

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  • Bad
    1 of 3 people found this review helpful
    Not for me or my family, we did not like it. Super messy to prepare. Will not make again. - 1/24/11

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  • 1 of 1 people found this review helpful
    Instead of dipping the tortillas in the sauce, spray a little Pam on a warm skillet to soften the tortillas (turning every few seconds), then fill and top with the sauce. - 1/8/11

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  • Incredible!
    1 of 1 people found this review helpful
    Wonderful enchiladas. If your a vegetarian like me, tofu ricotta worked great as well. I always have to make a batch with and without meat for my family. Will be making again. - 1/4/11

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  • Very Good
    1 of 2 people found this review helpful
    These were really great. I had the problem of them being soggy with lots of liquid, so I will adjust the cooking time next time. - 12/12/10

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  • Very Good
    1 of 2 people found this review helpful
    This recipe was great. The only thing I have to say is that it's not really 1/4 c. of mixture going into the tortillas. I'd say more like 2 tbl. Also, I made it with no olives or onion and just micro'ed the tortillas before hand..then layered the bottom of the dish with enchilada sauce. - 9/24/10

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  • Very Good
    1 of 1 people found this review helpful
    I left out the ricotta and added beans. very good. - 9/23/10

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  • Very Good
    1 of 1 people found this review helpful
    This was good but it seemed like it was missing something. Next time I make it, I will try adding some seasoned refried beans or at least some seasoning to the cheese mixture. I brought some leftovers for lunch today, I'm going to add some hot sauce :) - 9/21/10

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  • O.K.
    1 of 2 people found this review helpful
    Family didn't like it, but I thought it was O.K. Pretty spicy for the kids. I might try it again with green sauce and no chilies. - 6/2/10

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  • Incredible!
    1 of 2 people found this review helpful
    Me the hubby and all 3 kids loved these.....when that happens you know its good!! - 3/18/10

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  • Very Good
    1 of 1 people found this review helpful
    My whole family liked these. I sauteed the onions before adding to the cheese mixture, and chopped up some fresh spinach to throw in too. Only complaint is that the filling was a bit skimpy. Might add more veggies next time to bump up the content. May also layer to avoid the rolling mess. - 2/24/10

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  • Very Good
    1 of 2 people found this review helpful
    Overall I liked this, I thought the filling was a little bland so when I make it again I'll try to spice it up some. - 2/23/10

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  • Very Good
    1 of 1 people found this review helpful
    Very good! I added some corn, serranos and extra bell peppers for some color and kick. Thanks! - 2/22/10

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  • Incredible!
    1 of 2 people found this review helpful
    Excellent! Fantastic recipe! - 2/15/10

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  • 1 of 3 people found this review helpful
    Easy to make & not the grease. Nice. I would make it again. - 2/6/10

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  • Incredible!
    1 of 13 people found this review helpful
    sound yummy will try soon!@ - 2/6/10

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  • Incredible!
    1 of 2 people found this review helpful
    made these for dinner today...great!!!!! I did not dip or roll them...but made a layered dish....2 dishes...and cut each into 4ths...very tasty.... - 1/14/10

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  • 1 of 3 people found this review helpful
    This was VERY good! I'll definitley be making this again! - 1/12/10

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  • Very Good
    1 of 3 people found this review helpful
    Totally yummy. I don't have a microwave so I steamed my tortillas to soften them...otherwise...grate idea. - 11/22/09

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  • Incredible!
    1 of 15 people found this review helpful
    I can't wait to make this! It sounds AMAZING! Tomorrow it is! - 11/16/09

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  • Incredible!
    1 of 11 people found this review helpful
    I love the fact that this will help settle my mexican food cravings and stay within my vegetarian needs! - 11/6/09

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  • Incredible!
    1 of 4 people found this review helpful
    I made these at Home and my friedns loved it.. i mean even the guys... no one could tell it was low in calories :)) - 11/4/09

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  • 1 of 11 people found this review helpful
    This sounds yummy! I LOVE Mexican food! - 11/3/09

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  • Incredible!
    Amazing!! I put a layer of the sauce on the bottom of the pan rather than dipping and poured the rest of the sauce on top..simple and so delicious!! - 2/25/21

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  • Very Good
    thanks - 2/23/21

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  • Your old-school style for dipping the tortillas into the sauce is absolutely Right On!
    I look forward to doing your recipe and reviewing the flavors then.
    Thank you!!!
    - 1/27/21

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  • Loved them - 1/27/21

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  • tasty - 1/27/21

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  • Great - 8/25/20

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  • I tried to make these as tradional enchiladas but I couldn't keep them together. Ended up with an enchilada casserole but still tasty. Also I omitted the green chilies. - 8/13/20

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  • Good
    yummy - 7/31/20

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  • very good. had some corn tortillas I wanted to use up and this was great - 6/29/20

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  • Incredible!
    Awesome - 3/3/20

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  • Bad
    Ok, they sound good but how many enchiladas per serving? - 2/9/20

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  • I have to go easy on the cheese, no more than an oz and a half per person. - 1/26/20

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  • looks good - 1/10/20

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  • Incredible!
    I modified the recipe but used everything and it tasted great. May replace Taco Tuesday. - 1/10/20

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  • Incredible!
    This was really good. I also added chives . I spooned the sauce over the enchiladas. - 11/20/19

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  • Bad
    My family did not enjoy. Kinda bland...we ended up throwing it away. - 11/20/19

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  • Incredible!
    yum - 11/5/19

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  • Very Good
    I thought that this recipe was very good. I like to eat out more but this is a good substitute. - 11/5/19

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  • Good
    I love cheese enchiladas - 10/25/19

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  • Incredible!
    Very good. - 7/9/19

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  • Very Good
    Could not find enchilada sauce anywhere so just used some regular salsa. Sooo good! - 5/16/19

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  • Very Good
    Really tasty. The only change I made was I had to toss in some beans. - 4/6/19

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  • thank you - 3/24/19

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  • Thanks - 2/21/19

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  • Very Good
    My modified version: Just coat the tortillas in the hot enchilada sauce, they are flexible enough to roll for the enchiladas. Sometimes I make enchiladas with refried bean, even with potatoes (great for potassium & protein). - 2/16/19

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  • Very Good
    Thanks for sharing - 2/5/19

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  • Incredible!
    Delicious - 2/2/19

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  • Incredible!
    Delicious................ - 2/2/19

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  • Incredible!
    great - 2/2/19

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  • Incredible!
    I made these last night and they turned out fantastic! I changed a few ingredients. I warmed up tortillas in microwave and then just rolled them n a little bit of enchilada sauce. I used Monterrey jack and fontina cheese to mix in with the cottage and ricotta mixture. I added red onion which gave it - 1/18/19

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  • These look very good. I saved recipe to try. - 1/1/19

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  • Great - 12/28/18

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  • Very Good
    I think I should have read the comments ahead of time, as I over-softened my tortillas. Also due to people in my house disliking various ingredients. I used Greek Yogurt instead of cottage cheese and I used just Jack and Pepper Jack versus the 4 cheese blend. A bit messy, but tasty. - 10/25/18

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  • Incredible!
    We love these and make them about once a moth - 10/8/18

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  • NICE - 10/1/18

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  • Delicious and non-complicated version of this dish. - 10/1/18

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  • very good - 10/1/18

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  • A big treat with a lot of sodium for my diet, but they sound so good. - 9/17/18

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  • Very Good
    good, but I prefer tomatilla sauce instead of enchilada sauce - 9/3/18

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  • Thanks for sharing this excellent recipe.

    - 9/1/18

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  • Good
    enchildas... yum... no guilt... yum. Add chicken? - 8/31/18

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  • Good
    Wasn't bad, I did not dip them in hot sauce, instead of hot sauce I put them in a pan of mild salsa and just used the sauce off the salsa. - 8/29/18

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  • Looks good - 8/29/18

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  • If you like cheese this is a great choice. Very tasty! - 8/29/18

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  • Love enchiladas. - 8/29/18

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  • Incredible!
    Very delicious, but I need to be cautious being diabetic - 8/29/18

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  • Good Mexican dish - 8/29/18

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  • Very Good
    Very pleased with this recipe. I am glad I read reviews as I didn't dip the tortillas in the enchilada sauce. While I measured a scant 1/4 cup of the filling I only had enough to fill 10 tortillas. I didn't use fat free of anything but did use reduced fat shredded Mexican cheese. - 6/12/18

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  • Incredible!
    I love this No-Guilt Cheese Enchiladas Recipe! Delicious!! - 6/7/18

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  • yum - 6/6/18

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  • Very Good
    I really liked this recipe. I added green pepper. I think I would saute the onion and pepper, cool, then proceed with recipe. Great with black beans, avocado, sour cream and tomatoes. - 5/7/18

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  • great idea - 4/21/18

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