Spinach Enchiladas - Low-Fat

From: rmarcella56

On Mar 7, 2009

I love this - you have to be careful to make enough tomato sauce to cover the dish but it turns out splendidly and even my anti-veggie male family members love it.

From: cali~jenn

On Jan 9, 2009

this recipe was surprisingly pretty good. i did add a pound of x-lean ground beef with a 6 oz. package of mushrooms and a 16 oz. pack of spinach. insteda of making the sauce i used a large can of roarita enchilada sauce and then just layered the tortillas instead of rolling them. i always try to find the easiest way to make my meals. also i used reg extra sharp cheddar. i feel that with it being so good for you the whole fat cheese doesnt hurt too much. also, you can taste the spinach but it wasnt too over powering for us. thank you, we will be making this again.

From: Kumquat the Cat's friend

On Oct 3, 2005

Great Mexican dish - low fat and healthy. The filling (I used black beans) on its own I thought would make a really delicious side dish. I did have a few fixable glitches with this recipe, though. Add water when cooking spinach and beans, as they started to stick to my pan (or perhaps use a non-stick skillet). (I squeezed my spinach dry after thawing.) Also, next time I would add more tomato sauce as I thought it was a bit dry. Otherwise, very tasty! I omitted the mushrooms because I don't like them and used half non-fat cheddar and half regular monterey jack and added extra hot sauce when serving. Mmmm! Thanks Toni!

From: Redsie

On Apr 16, 2007

Can't believe this is low-fat!! This was a great cold rainy night meal!! Used fresh spinach and low-fat mozzarella cheese. I ran out of tomato sauce, so used medium salsa instead. Also added some black olives. This was easy, delicious and tasty (it had a nice little kick with the hot pepper sauce and the red pepper flakes)! Thanks Toni!