Cheese Enchiladas

Serves: 4
WW Points: 6

10 ounces frozen spinach -- thawed, squeezed of excess water, and chopped
15 ounces part-skim ricotta cheese
1/2 cup part skim milk mozzarella cheese -- shredded
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 Mission Tortilla, 98% fat free
1/4 cup salsa
1/4 cup cheddar cheese, lowfat -- mexican cheese mix

Preheat oven 400. Coat 7"x11" baking dish with cooking spray.

Combine spinach, ricotta, mozzarella, oregano, onion powder, salt and pepper in a large bowl; mix well. Spjoon 1/4 of th emixture onto the center of each tortilla. Roll up tortillas, fold in ends and place side-by-side in prepared baking dish. Spoon salsa over tortillas and sprinkle each with 1 tbls. of Mexican cheese.

Cover with foil and bake 20 minutes. Uncover and bake until top is golden brown, and 10 minutes more.

Nutritional Analysis:
Per Serving: 303 Calories; 12g Fat (35.4% calories from fat); 23g Protein; 27g Carbohydrate; 4g Dietary Fiber; 42mg Cholesterol; 860mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 Fat.

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