This is great meal, and is vegetarian to boot! Who knew that enchiladas could be made healthier and still taste good!
10 oz. chopped frozen spinach, thawed and drained
15 oz. part-skim ricotta cheese
1/2 cup part skim mozzarella cheese, shredded
1/4 cup onion, finely chopped
1 TBS dried oregano
1/2 tsp. salt
1/4 tsp. black pepper
2 cloves garlic, minced
8 medium whole wheat tortillas, low fat
1/2 cup salsa (I use Rojo's Fire Roasted, it's divine!)
1 cup shredded reduced fat Mexican cheese
Preheat oven to 400 degrees. Coat a 13x11 pan with cooking spray
Combine spinach, ricotta, mozzarella, onion, oregano, garlic, salt and pepper in a large bowl; mix well. Spoon 1/4 cup of spinach mixture onto center of each tortilla. Roll up tortillas, fold in ends and place side by side in prepared baking pan. Spoon salsa over tortillas and sprinkle with Mexican cheese.
Cover with foil and bake for 20 minutes. Uncover and bake for 10 minutes, or until cheese is golden.