Was POINTS® value of | 8
Now POINTS® value of |  6
Servings | 4
Preparation Time | 15 min
Cooking Time | 30 min
Level of Difficulty | Easy

main meals | Mexican cuisine, notorious for greasy, cheese-laden meals, doesn't have to be crossed off your list. We remade this classic by using reduced-fat cheeses and filling it out with vegetables.

1 sprays cooking spray
10 oz chopped frozen spinach, thawed, squeezed to remove water
15 oz part-skim ricotta cheese
1/2 cup part-skim mozzarella cheese, shredded
1 tsp dried oregano
1 tsp onion powder
1/2 tsp table salt
1/4 tsp black pepper
4 medium tortilla, flour, fat-free
1/2 cup salsa
1/4 cup shredded reduced-fat Mexican cheese

Instructions


1. Preheat oven to 400ºF. Coat a 7 X 11-inch baking dish with cooking spray.
2. 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.
3. Cover with foil and bake 20 minutes. Uncover and bake until top is golden brown, about 10 minutes more.





Chef Tips

We renovated Cheese Enchiladas by:

* Using part-skim and reduced-fat versions of cheese instead of whole milk varieties.
* Adding spinach for color, nutrients and volume.
* Opting for naturally fat-free salsa instead of sour cream as a topping.