Spinach Enchiladas

Prep: 25 minutes

Cook: 35 minutes

Yield: 10 servings

1 carton (15 ounces) reduced-fat ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend, divided

2 egg whites, lightly beaten
10 flour tortillas (8 inches)

1 tablespoon cornstarch
1 cup vegetable broth
1 bottle (7 ounces) mild green taco sauce
1/4 cup minced fresh cilantro
1 tablespoon lime juice
1/2 pound sliced fresh mushrooms
2 teaspoons canola oil


In a large bowl, combine the ricotta, spinach, 1 cup cheese and egg whites. Spoon down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.

In a small saucepan, combine the cornstarch and broth until smooth. Stir in taco sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro and lime juice. Pour over enchiladas. In a nonstick skillet, saute mushrooms in oil until tender; arrange evenly over enchiladas.

Cover and bake at 350° for 30-35 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Tips and Tricks

Although this recipe was supposed to make 10 enchiladas, I filled the shells a little more generously and made 7. I also used dried cilantro. I use a potato ricer to squeeze the spinach dry.

Make It Healthier

Use part-skim ricotta. Use corn tortillas in place of flour. Use reduced-sodium or sodium-free broth.

How Kids Can Help

Squeeze spinach dry. Measure and mix filling. Roll up tortillas. Pour sauce over tortillas.

Suggested Sides

fat-free refried beans, Spanish Rice

Nutrition Facts

1 enchilada equals 271 calories, 10 g fat (3 g saturated fat), 22 mg cholesterol, 674 mg sodium, 32 g carbohydrate, 1 g fiber, 15 g protein

Diabetic Exchanges

2 starch, 1 lean meat, 1