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.

 

INGREDIENTS

 

·        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-style cheese

 

INSTRUCTIONS

 

·        Preheat oven to 400ºF. Coat a 7 X 11-inch baking dish with cooking spray.

·        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.

·        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.