Here’s a delicious recipe for Weight Watchers-friendly spinach and cheese enchiladas. These enchiladas are a healthier take on the classic dish, and they are sure to satisfy your cravings while helping you stay on track with your weight loss goals. This recipe makes about 4 servings.
Ingredients:
For the Filling:
- 2 cups fresh spinach, chopped
- 1 cup low-fat cottage cheese
- 1 cup reduced-fat shredded cheddar cheese
- 1/2 cup diced onions
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Enchilada Sauce:
- 1 (14-ounce) can of low-sodium tomato sauce
- 1/2 cup low-sodium chicken or vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For Assembly:
- 8 small whole wheat or low-carb tortillas
- Cooking spray
- 1 cup reduced-fat shredded cheddar cheese (for topping)
- Fresh cilantro and sliced green onions for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat a non-stick pan over medium heat. Add the diced onions and cook until they become translucent, about 2-3 minutes.
- Add the chopped spinach to the skillet and sauté for another 2-3 minutes until the spinach wilts. Remove from heat and let it cool slightly.
- In a mixing bowl, combine the cottage cheese, 1 cup of reduced-fat cheddar cheese, cumin, garlic powder, and the sautéed spinach mixture. Season with salt and pepper to taste. This will be your enchilada filling.
- In a separate saucepan, combine all the ingredients for the enchilada sauce: low-sodium tomato sauce, low-sodium chicken or vegetable broth, chili powder, cumin, garlic powder, salt, and pepper. Simmer the sauce over low heat for about 5 minutes.
- Warm the tortillas in the microwave for about 20 seconds to make them more pliable.
- Spread about 1/2 cup of the enchilada sauce on the bottom of a 9×13-inch baking dish.
- Spoon the spinach and cheese mixture evenly onto each tortilla, then roll them up and place them seam side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle the remaining 1 cup of reduced-fat cheddar cheese on top.
- Lightly spray the top with cooking spray to help the cheese melt and prevent drying.
- Bake in the preheated oven for about 20-25 minutes, or until the enchiladas are heated through and the cheese is bubbly and slightly browned.
- Remove from the oven and let them cool for a few minutes before serving.
- Garnish with fresh cilantro and sliced green onions, if desired.
Each serving of these spinach and cheese enchiladas is delicious, satisfying, and perfect for a Weight Watchers plan. Enjoy!
