Best Spinach Enchiladas Low Fat Recipes

SPINACH ENCHILADAS

Steps:

• Combine first 5 ingredients in container of electric blender and process until smooth. Set aside.
• Try tortillas, one at a time, in hot oil about 5 seconds on each side.
• Drain on paper towells.
• Spoon 1 Tbs. of each cheese on onion on each tortilla, roll up and place in a lightly greased 12 x 8 baking dish.
• Spoon spinach mixture over and sprinkle with remaining cheese.
• Bake uncovered, at 325 for 30 minutes.

LOW FAT SPINACH ENCHILADAS

Steps:

• In a 2 qt saucepan, combine the stock, peppers, tomatoes, onions and garlic. Bring to a boil. Simmer over medium heat for 15 minutes. In a cup, combine the cornstarch and water. Add to the pan. Cook, stirring, until the mixture thickens. Remove from the heat. Preheat oven to 400 deg F. Coat a 13 x 9 inch baking dish with olive oil cooking spray. While the sauce is cooking, steam the spinach for 5 minutes, or until wilted. Be sure to squeeze all excess moisture out of the spinach to prevent your enchiladas from becoming soggy. To prepare corn tortillas for filling and rolling, warm briefly in oven or between paper towels in the microwave for about 10 seconds until they are softened and warm. Divide the spinach among the warm tortillas and roll to enclose it. Add tortillas, seam side down, to the baking dish, in a single layer. Top with tomato sauce mixture and bake in oven for 10 minutes. Serve immediately.

SPINACH ENCHILADAS

Steps:

• Combine first 5 ingredients in a blender.
• Blend until smooth.
• Warm oil in a large skillet& add tortillas one at a time until softened.
• Drain on paper towels.
• Spoon a small amount of onions& cheese on each tortilla.
• Roll up and place seam side down in a lightly greased baking dish.
• Spoon spinach mixture over tortillas.
• Sprinkle with remaining cheese.
• Bake at 325 uncovered for 30 minutes.

SPINACH ENCHILADAS - LOW-FAT

Steps:

• Preheat oven to 350 degrees.
• In a large skillet combine spinach, mushrooms, onions, beans, 2 teaspoons chili powder and red pepper flakes over medium heat. Cook 5 minutes, stirring often. Remove from heat.
• Combine tomato sauce, water, remaining 1 teaspoons Chili powder, cumin and pepper sauce in a pie pan. Stir well. Dip tortillas into tomato sauce mixture and stack on wax paper.
• Divide spinach filling into 8 portions. Spoon onto centers of tortillas. Roll up and place tortillas in a baking dish. (You want the enchiladas to nestle together.).
• Spread remaining tomato mixture over enchiladas. Cover dish with foil and bake for 20 minutes.
• Remove foil and spread cheese on top of enchiladas, returning them to the oven another 5-10 minutes until cheese is melted and gooey.
• Microwave option: After preparing enchiladas (step 4), cover dish with vented plastic wrap. Microwave at medium for about 10 minutes. Sprinkle with cheese. Microwave at Medium for about 1 minute or until cheese is melted.

SPINACH ENCHILADAS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
• In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
• Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

SPINACH ENCHILADAS

Steps:

• 375 oven.
• Garlic and onion over medium heat, stir in spinach, 5 more minutes. Remove from heat. Add cottage cheese, sour cream, and 1 cup of monterey jack cheese.
• Pour enchilada sauce at bottom of baking dish. Layer with tortillas, then mixture, then tortillas and mixture again. Pour enchilada sauce over. Cover with rest of cheese.
• Bake 15-20 minutes.

LOW FAT BEEF ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
• Heat oil in a large nonstick skillet. Sauté onions until translucent.
• Crumble in beef and cook until no longer pink.
• Add cumin, beans, tomatoes and chiles.
• Cook for 10 minutes until sauce is reduced.
• Spread a little enchilada sauce on each tortilla.
• Spoon beef mixture into each of the four tortillas.
• Roll up and place seam down into the baking dish. Four will fit into the dish perfectly.
• Pour remaining enchilada sauce over the tortilla rolls.
• Top with shredded cheese.
• Bake for 20 minutes until sauce is bubbly and cheese has melted.

SPINACH ENCHILADAS

Steps:

• place spinach, onion, garlic, pepper, oil in crock pot.
• cook on high for 1 hour.
• stir in tomatoes and salsa.
• cook additional 2 hours with lid off.
• place cooked spinach on tortilla.
• roll tortilla and place in pyrex dish sprayed with Pam.
• cook for 1/2 hour on 350.
• cover with cheese.
• cook additional 1/2 on 350.