Guest guest Posted March 28, 2003 Report Share Posted March 28, 2003 Spinach Cheese Enchiladas 1 carton (15 oz) reduced fat ricotta cheese 1 package (10 oz) frozen chopped spinach, thawed and drained 1 package (10oz) frozen corn, thawed and drained 2 cups shredded part-skim mozzarella cheese, divided 1/4 cup egg substitute 10 fat-free flour tortillas (8 inch size) 1 can (14.5oz) Italian diced tomatoes, undrained 1 can (8oz) tomato sauce 1 tsp basil 1/4 cup grated Parmesan cheese In a bowl, combine the ricotta, spinach, corn 1 cup of the mozzarella cheese and egg substitute. Spoon about 1/2 cup onto each tortilla and roll up tightly. Place seam side down into a 13x9x2 inch baking dish coated with nonstick cooking spray. Combine tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with Parmesan cheese and remaining mozzarella. Bake, uncovered at 375 degrees for 35 minutes or until heated through. Yield: 5 servings (2 enchiladas equals: 670 calories) Happiness, I do not know where to turn to discover you on earth, in the air or the sky; yet I know you exist and are no futile dream ~ Rosalia de Castro (1837 - 1885) Quote Link to comment Share on other sites More sharing options...
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