CREAMY SPINACH ENCHILADAS

creamy spinach enchiladas image

I have been eating less meat just as a lot of other people are trying to do. So I wanted a Mexican style dish that was meatless and lower fat and calories. This is a mix between Mexican and Italian and I found the taste combo very exciting. You may add seasonings and herbs as you wish.

Provided by sherry monfils

Time 35m

Number Of Ingredients 9

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Ingredients

1 Tbsp plus 1 tsp oil
2 c red onion, chopped
2 tsp minced garlic
1 box 10 oz pkg frozen, chopped spinach, thawed, squeezed dry
1 c ricotta cheese
1/2 c light sour cream
2 c reduced fat, shredded mexican-style cheese
10 6"-tortillas of your choice, ie; spinach, tomato, low fat, etc,
1 19 oz can or bottle favorite enchilada sauce

Steps:

1. Heat oven to 375. Lightly spray a 9"x 13" pan w/ cooking spray. Place a lg pot over medium heat.Pour 1 tbsp oil into pot. Add onion and garlic. Cook, stirring until fragrant. Add spinach and cook, stirring for 5 mins.
2. Remove pot from heat. Stir in ricotta cheese, sour cream and 1 cup shredded cheese. In a skillet, over medium heat, add remaining oil. Place a tortilla in skillet, cook 1 min, flip over and cook another 30 seconds. Place on a plate. Cook remaining tortillas.
3. For each tortilla, spoon about 1/4 cup ricotta mix down the center of tortilla. Roll up and place seam-side down in pan. Pour enchilada sauce evenly over tortillas. Sprinkle w/ remaining cheese. Bake 15-20 mins, or until bubbly. I usually serve w/ a side of extra sour cream.

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