SPINACH CHEESE ENCHILADAS
"This tasty meatless dish is great because it's easy to prepare and low in fat," explains Carol Jackson of Eden Prairie, Minnesota. "Plus, it travels well to potlucks and often prompts recipe requests," she adds.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the ricotta, spinach, corn, 1 cup mozzarella and egg substitute. Spoon about 1/2 cup on each tortilla; roll up tightly. Place, seam side down, in 13x9-in. baking dish coated with cooking spray. , In a small bowl, combine the tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with Parmesan cheese and remaining mozzarella cheese. , Bake, uncovered, at 375° for 35 minutes or until heated through.
Nutrition Facts : Calories 334 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 754mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
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Tina Castleberry
[email protected]The spinach and cheese filling in these enchiladas was incredible. Will definitely try some of the other variations suggested in the tips.
Timothy Chellew
[email protected]These were just okay. I've had much better spinach and cheese enchiladas before.
Chamod Bhawantha
[email protected]Love this recipe! The enchiladas are always a hit with my guests.
Khan MJB
[email protected]Will definitely make these enchiladas again! So easy and great for using up leftover spinach.
Monowar Hossein Raju
[email protected]Wasn't a fan. The spinach and cheese filling lacked flavor and the tortillas were too soft.
roseberly seraphin
[email protected]I've tried many different enchilada recipes and this is one of the best. The filling ingredients really make these.
Ramsaran Pandit
[email protected]Easy and delicious. The whole family loved these!
Ifrah Abdullahi
[email protected]I added some black beans to these enchiladas and they turned out amazing. Definitely recommend trying that.
Xmarty King
[email protected]Very good flavor. Will be making these again soon.
Laura Bell
[email protected]The white sauce was a little bland. Maybe next time I'll try the red sauce that's mentioned in the tips.
Dancing Equilibrium
[email protected]My picky kids loved these enchiladas. I'll definitely be making these again.
Zoey Masdea
[email protected]Great enchiladas, nice flavor and love the soft, pillowy tortillas. The family really liked this dish.
Ukya Shing
[email protected]The cheese inside the spinach and cheese enchiladas wasn't melted enough.
Nayiga Dauphine
[email protected]These spinach and cheese enchiladas are creamy, flavorful, and packed with spinach. Will make again, but maybe add more cheese next time.
TRISTIAN Millican
[email protected]My spinach and cheese enchiladas came out watery. The spinach just released too much water. Not sure what I did wrong.
Bollywood Ka bat
[email protected]I make these enchiladas with spinach and mushrooms. They are so delicious.
Vicky Dansar
[email protected]Loved the sauce for these enchiladas. Will definitely make again and am thinking of subbing chicken next time.
Wood life
[email protected]These spinach and cheese enchiladas are a flavorful vegetarian dish that will please even the most dedicated meat-eaters.