Light Cheese Enchiladas

serves: 4 – size: 2 enchiladas – calories: 340 – fat: 17g – carbs: 33g – WWP+: 10 

Ingredients

  • 1/2 cup low fat cottage cheese
  • 1/2 cup part skim ricotta cheese
  • 1 cup reduced fat, shredded Mexican cheese
  • 1 small red onion, chopped
  • 6-7 green onions, diced
  • 2- 10 oz cans red enchilada sauce
  • 8  -6″ whole wheat tortillas

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Directions

  1. Preheat oven to 350F. Spray a 9x 13″ baking dish with nonstick cooking spray and set aside.
  2. Combine cottage cheese, ricotta, onion, green onions in a small mixing bowl.
  3. Add 1/2 cup of the Mexican shredded cheese and mix well.
  4. Pour one can of the enchilada sauce in the bottom of the baking dish.
  5. Lay tortillas on clean work space and evenly distribute the cheese mixture, about 1 1/4 cup tortilla. Roll tortillas and place seam side down in the baking dish.
  6. Pour your second can of enchilada sauce over the rolled enchiladas, making sure all surfaces of the tortillas are covered or there will be crunchy spots.
  7. Bake in the oven for 15 min. Remove from the oven and top with the rest of the shredded cheese.
  8. Return to the oven and bake for an additional 10 min.

Light Cheese Enchiladas

Ingredients

  • 1/2 cup low fat cottage cheese
  • 1/2 cup part skim ricotta cheese
  • 1 cup reduced fat, shredded Mexican cheese
  • 1 small red onion, chopped
  • 6-7 green onions, diced
  • 2- 10 oz cans red enchilada sauce
  • 8 -6″ whole wheat tortillas

Instructions

  1. Preheat oven to 350F. Spray a 9x 13″ baking dish with nonstick cooking spray and set aside.
  2. Combine cottage cheese, ricotta, onion, green onions in a small mixing bowl.
  3. Add 1/2 cup of the Mexican shredded cheese and mix well.
  4. Pour one can of the enchilada sauce in the bottom of the baking dish.
  5. Lay tortillas on clean work space and evenly distribute the cheese mixture, about 1 1/4 cup tortilla. Roll tortillas and place seam side down in the baking dish.
  6. Pour your second can of enchilada sauce over the rolled enchiladas, making sure all surfaces of the tortillas are covered or there will be crunchy spots.
  7. Bake in the oven for 15 min. Remove from the oven and top with the rest of the shredded cheese.
  8. Return to the oven and bake for an additional 10 min.
http://revampfitness.com/light-cheese-enchiladas/

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