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Easy Spinach Ricotta Enchiladas
15 min prep time
15 min cook time
6servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Easy Spinach Ricotta Enchiladas
Try a healthy new twist on enchiladas by sneaking in an extra serving of veggies with this easy spinach ricotta enchilada recipe. Ready to eat in 30 minutes, this diabetes-friendly dish is sure to be a new family favorite!
15 min prep time
15 min cook time
6servings
2 enchiladas
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Step-By-Step Instructions:
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium heat. Add oil, onion, and pepper. Cook, stirring occasionally, until onion softened, 4–5 minutes.
- Transfer cooked onions to a large bowl. Add spinach and ricotta and stir to combine.
- Wrap the tortillas in a wet paper towel and microwave for 30 seconds.
- Spray a baking dish with cooking spray. Divide spinach filling equally between tortillas. Roll and place seam side down in the baking dish.
- Pour enchilada sauce over the tortillas. Top with shredded cheese. Bake for 10–15 minutes, until the cheese is melted and bubbly.
- Divide enchiladas between plates and top with green onions, and a dollop of Greek yogurt if desired.
Nutrition facts
6 Servings
-
Serving Size
2 enchiladas
- Amount per serving Calories 300
-
Total Fat
12g
- Saturated Fat 4.9g
- Cholesterol 30mg
- Sodium 560mg
-
Total Carbohydrate
37g
- Dietary Fiber 6g
- Total Sugars 7g
- Protein 16g
- Phosphorous 410mg
Ingredients
olive oil
1 tbsp
yellow onion (diced)
1 small
black pepper
1/4 tsp
frozen spinach (thawed and excess water squeezed)
10 oz
low-fat ricotta cheese
15 oz
corn tortillas (6 inches)
12
canned red enchilada sauce
1 1/2 cup
Monterey jack cheese (shredded)
3 oz
green onion (scallion) (sliced)
1 bunch
Reviews & Ratings
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Recommended
Good but not as good as right out of oven.