- 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
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