Another Meatless Monday that is light and easy! Don’t you love filling and delicious meatless meals? Yeah, me too! I like that they are full of good stuff that tastes terrible for you but aren’t really bad. I think that is the problem most of us face: we think everything good has to be bad for us. It really doesn’t. Once we change that mentality, we can overcome a lot of hurdles. I found this on All Recipes and thought it sounded great. Hope you do, too!
1 tablespoon butter
1/2 cup green onion, chopped
2 cloves garlic, minced
10 ounces frozen spinach, drained
1 cup ricotta cheese, part skim milk
1/2 cup sour cream, light
2 cups monterey jack cheese
10 each corn tortillas
1 can enchilada sauce
1. Preheat the oven to 375 degrees F (190 degrees C).
2. 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.
3. 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 9×13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
Per Serving (excluding unknown items): 450 Calories; 27g Fat (52.2% calories from fat); 23g Protein; 33g Carbohydrate; 5g Dietary Fiber; 78mg Cholesterol; 509mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 4 Fat; 0 Other Carbohydrates.