Ingredients for Cheese Enchiladas Oamc Ww
- Cooking Spray
- Frozen Chopped Spinach
- Part Skim Ricotta Cheese
- Part Skim Mozzarella Cheese
- Dried Oregano
- 1/2 teaspoon onion powder
- Black Pepper
- Flour Tortillas
- 1 cup salsa
- Reduced Fat Mexican Cheese Blend
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How to Make Cheese Enchiladas Oamc Ww
- Preheat oven to 400°F (200°C).
- Lightly grease a 7x11 inch baking dish with cooking spray.
- Squeeze excess water from 10 ounces (280g) of thawed spinach.
- In a large bowl, combine the squeezed spinach, 15 ounces (425g) ricotta cheese, 8 ounces (225g) shredded mozzarella cheese, 1 teaspoon dried oregano, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Mix thoroughly until well combined.
- Spoon approximately 1/4 cup of the spinach mixture onto the center of each of 6-8 corn or flour tortillas (6-inch diameter).
- Roll up the tortillas tightly, tucking in the ends to secure the filling. Place seam-down in the prepared baking dish.
- Spoon 1 cup of your favorite salsa evenly over the enchiladas.
- Sprinkle 1/2 cup (approximately 1/2 cup) shredded Mexican cheese over the salsa.
- Cover the baking dish with aluminum foil.
- Bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and the enchiladas are heated through and the topping is golden brown.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
13g
Fat
47g
Carbs
12g
