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Cheese Enchiladas Recipe


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     Cheese Enchiladas

Category   Breakfast - Brunch
Sub Category   None
Servings   4

Cooking spray
10 oz chopped frozen spinach, thawed and squeezed
15 oz part-skim ricotta cheese
1/2 cup shredded part-skim mozzarella
1 tsp dried oregano
1 tsp onion powder
1/2 tsp salt
1/4 tsp pepper
4 medium fat free flour tortillas
1/2 cup salsa
1/4 cup shredded reduced-fat mexican cheese

Preheat oven to 400. Coat a 7x11 inch baking dish with cooking spray.
Combine spinach, ricotta, mozzarella, oregano, onion powder, salt, and pepper in a large bowl. Mix well. Spoon 1/4 cup of spinach mixture onto 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 tbsp cheese.
Cover with foil and bake 20 minutes. Uncover and bake until top is golden brown, about 10 minutes more.

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