Cheese-Enchiladas-OAMC-Ww0.jpg

Cheese-Enchiladas-OAMC-Ww1.jpg

INGREDIENTS

  • cooking spray
  • 10 ounces frozen chopped spinach , thawed
  • 15 ounces part-skim ricotta cheese
  • 1/2 cup part-skim mozzarella cheese , shredded
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 4 medium flour tortillas , fat-free
  • 1/2 cup salsa
  • 1/4 cup reduced-fat Mexican cheese blend, shredded

DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. Coat 7 x11 inch baking dish with cooking spray.
  3. Squeeze thawed spinach to remove water.
  4. Combine spinach, ricotta, mozzarella, oregano, onion powder, salt and pepper in a large bowl; mix well.
  5. Spoon 1/4 of spinach mixture onto center of each tortilla.
  6. Roll up tortillas, fold in ends and place side-by-side in prepared baking dish.
  7. Spoon salsa over tortillas and sprinkle each with 1 tablespoon of Mexican cheese.
  8. Cover with foil and bake 20 minutes.
  9. Uncover and bake until top is golden brown (approx. 10 minutes).