Cheese Enchiladas

  • 4 corn or flour tortillas
  • 1/2 cup fat free ricotta cheese
  • 1 Tbsp. chopped green onions
  • 1/4 tsp. coriander
  • 1/3 tsp. ground cumin
  • 1/4 tsp. chile powder
  • 1/8 tsp. cayenne pepper
  • 1 tsp. lemon juice
  • 1/2 cup mozzarella cheese

Lightly spray an oven baking dish with nonfat cooking spray.

Wrap the tortillas in aluminum foil and warm in a 350 degree F toaster oven for 10 minutes, or until they are warm and soft. Remove the tortillas, set them aside, and increase the toaster oven temperature to 375 degrees F.

In a small bowl, combine the ricotta cheese, green onion, coriander, cumin, chili powder, cayenne pepper and lemon juice and mix well.

Spread 2 tablespoons of the cheese mixture in the center of each tortilla and fold 1 side over the filling. Place the tortillas in the baking pan; cover it with foil and bake for 20 minutes.

Uncover the pan, sprinkle the enchiladas with mozzarella cheese and bake for 5 minutes, or until the cheese is melted. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.