Easy Spinach Ricotta Enchiladas

Try a healthy new twist on enchiladas by sneaking in an extra serving of veggies with this easy spinach ricotta enchilada recipe. Ready to eat in 30 minutes, this diabetes-friendly dish is sure to be a new family favorite!

📝 Ingredients

• olive oil 1.00 tsp
• yellow onion 1.00 small diced
• black pepper 0.25 tsp
• frozen spinach 10.00 oz thawed and excess water squeezed
• ricotta cheese 4.00 oz low-fat ricotta cheese
• cottage cheese 7.00 oz nonfat
• corn tortillas 12.00 5 inches
• canned red or green enchilada sauce 1.00 cup canned red enchilada sauce
• Monterey jack cheese 1.50 oz shredded
• green onion (scallion) 1.00 whole sliced 1 bunch

👨‍🍳 Instructions

1. 1Preheat the oven to 400 degrees F.
2. 2Heat a large skillet over medium heat. Add oil
3. 3onion
4. 4and pepper. Cook
5. 5stirring occasionally
6. 6until onion softened
7. 74–5 minutes.
8. 8Transfer cooked onions to a large bowl. Add spinach
9. 9ricotta
10. 10and cottage cheese. Stir to combine.
11. 11Wrap the tortillas in a wet paper towel and microwave for 30 seconds.
12. 12Spray a baking dish with cooking spray. Divide spinach filling equally between tortillas. Roll and place seam side down in the baking dish.
13. 13Pour enchilada sauce over the tortillas. Top with shredded cheese. Bake for 10–15 minutes
14. 14until the cheese is melted and bubbly.
15. 15Divide enchiladas between plates and top with green onions.