Healthy Spinach Enchiladas

photo by sonicwalker on flickr

I was looking for a low-fat enchilada recipe and had a hard time finding one that didn't call for loads of cheese. So I whipped up my own version and they turned out fantastic! When the picky eater of our family (everyone's got one) helped himself to seconds, I almost fell off my chair! So that's proof right there that this is a winner. Enjoy!

Tracey's Spinach Enchiladas

1 tablespoon of extra virgin olive oil
1/2 cup sliced green onions
2 cloves garlic; minced
2 handfuls fresh baby spinach; chopped
1 cup light ricotta cheese
1/2 cup light sour cream
10 small whole grain tortilla wraps
2 cans (280 ml) mild enchilada sauce
1/2 cup light Mozzarella cheese; grated

Heat olive oil in frying pan. Add green onions and garlic until fragrant - about two minutes. Stir in fresh spinach. Cook until slightly wilted. Remove from heat and set aside.

Measure ricotta cheese and sour cream in medium sized bowl. Stir in onion mixture and blend together. Set aside.

In a greased, 9 x 12 casserole dish pour a small amount of enchilada sauce. Using spoon, spread sauce so that it covers the bottom of the casserole dish.

Place 1/4 cup of onion mixture on each tortilla wrap. Roll each wrap up and place seam side down into casserole dish. Top wraps with remaining enchilada sauce. Sprinkle with mozzarella cheese. Cover with foil

Place in 375 degree oven for 20 minutes. Remove foil and top broil if desired.

Ole!