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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:
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Preheat the oven to 400 degrees F.
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Heat a large skillet over medium heat. Add oil, onion, and pepper. Cook, stirring occasionally, until onion softened, 4–5 minutes.
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Transfer cooked onions to a large bowl. Add spinach, ricotta, and cottage cheese. Stir to combine.
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Wrap the tortillas in a wet paper towel and microwave for 30 seconds.
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Spray a baking dish with cooking spray. Divide spinach filling equally between tortillas. Roll and place seam side down in the baking dish.
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Pour enchilada sauce over the tortillas. Top with shredded cheese. Bake for 10–15 minutes, until the cheese is melted and bubbly.
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Divide enchiladas between plates and top with green onions.
Nutrition facts
6 Servings
-
Serving Size
2 enchiladas
- Amount per serving Calories 180
- % Daily value*
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Total Fat
5g
6%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 15mg 5%
- Sodium 440mg 19%
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Total Carbohydrate
24g
9%
- Dietary Fiber 2g 7%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 11g
- Potassium 269mg 6%
Ingredients
olive oil
1 tsp
yellow onion (diced)
1 small
black pepper
1/4 tsp
frozen spinach (thawed and excess water squeezed)
10 oz
low-fat ricotta cheese
4 oz
cottage cheese (nonfat)
7 oz
corn tortillas (5 inches)
12
canned red enchilada sauce
1 cup
Monterey jack cheese (shredded)
1 1/2 oz
green onion (scallion) (sliced)
1 bunch
Reviews & Ratings
Spinach Ricotta Enchiladas
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