Lowfat Spinach Enchiladas
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 6
Ingredients
  • 2 cups diced onions
  • 1½ pounds spinach, wilted
  • 8 ounces nonfat cream cheese, room temperature
  • 2 cups fresh tomatoes, seeded and diced
  • ¼ teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 12 whole corn tortillas
  • 1 can green enchilada sauce
  • ½ cup sharp cheddar cheese, shredded (or more to taste)
Instructions
  1. Saute onions in a nonstick pan until slightly softened. While onions are cooking, combine hot wilted spinach with cream cheese, stirring until melted. Add the cooked onions and the tomatoes, along with the salt, cumin, and coriander and stir until well combined. Soften tortillas one at a time in a dry skillet over high heat for about 5 seconds per side. Scoop ⅓ cup of the filling into the tortillas, wrap edges over filling, and lay seam side down in a baking dish sprayed with cooking spray. Repeat with remaining tortillas until all 12 are filled. (You may need to use more than one baking dish to fit all 12.) Pour enchilada sauce evenly over the top and then sprinnkle the cheddar cheese over top. Cover baking dish with foil and bake at 375 degrees until heated through and bubbly, about 30-40 minutes
Notes
I used nonfat cream cheese and very little cheddar on top because I was trying to reduce fat and calories, but you can certainly use regular cream cheese and add more cheddar if you'd like.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2012/04/lowfat-spinach-enchiladas/