Creamy Spinach Enchiladas

Adapted from Favorite Casseroles

  • 1/2 cup onions, chopped
  • 10 ozs frozen spinach, thawed and drained
  • 9 ozs fat-free cottage cheese
  • 4 ozs light sour cream
  • 2 ozs Monterey Jack cheese, shredded
  • 1 tsp salt
  • 12 pcs corn tortillas
  • 10 ozs enchilada sauce
  • 6 ozs Monterey Jack cheese, shredded
Creamy Spinach Enchiladas
Preheat oven to 375. Prepare a 9"x13" pan with cooking spray; set aside. In a large skillet, cook onions until tender. Add spinach and cook one minute, or until thoroughly heated, stirring occasionally. Remove from heat. Add cottage cheese, sour cream, two ounces of cheese, and salt. Mix well. Spoon 1/4 cup spinach filling down center of each corn tortilla; roll up. Place seam side down in prepared pan. Pour enchilada sauce evenly over top. Sprinkle evenly with remaining cheese. Bake for 20 minutes, or until heated through,
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Posted: 10/20/2011
Mexican
Rated by 0 users (0.00)
WW Points* : 4.27
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 200
Calories from Fat 68 (34%)
% Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 19g 6%
Sodium 539mg 22%
Potassium 0mg 0%
Total Carbohydrate21g 7%
Dietary Fiber 2g 8%
Sugars 3g
Protein 10g 8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.