I love it when I make a meal and all I hear is “mmm, mmm, mmm, so good!” as everyone chews. This creamy dish did just that and it was extremely easy to make. Delicious and easy, can’t get better than that.
I have used low carb tortillas and they are OK but I do find they just don’t taste “real” if that makes any sense? They have a very fake texture and not a whole lot of taste. I have been lucky to find Pita Gourmet’s High Protein Pita Pockets.They are a little thin but they actually taste like pitas. They are 10g net carbs and 10g protein for 1 whole pita and very versatile. We have used 1/2 for stuffed lunch pitas, toasted and broken up for pita chips, perfect pizza crusts and split in half and used as a enchilada wrapper instead of tortillas.
9.3g net carbs, 14.9g protein and 6 Weight Watchers points per enchilada.
Creamy Spinach Enchiladas Recipe
By July 25, 2015Published:
- Yield: 10 Servings
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
- 5 pitas Seperated in half, High Protein Pita by Pita Gourmet
- 10 oz spinach frozen chopped, thawed and drained well
- 6 spring onions chopped, divided
- 1 cup ricotta cheese
- 1/2 cup sour cream
- salt to taste
- pepper to taste
- 1 cup cheese Monterey jack, shredded, divided
- 1 1/2 cups salsa
- In a medium bowl, mix the spinach, 1/2 green onions, ricotta and sour cream. Add salt and pepper, to taste.
- Stir in half of the cheese and blend well.
- Divide the mixture among the pitas slightly off center of each one, then roll up.
- Place seam-side down in a greased 9x13" baking dish.
- Pour the salsa evenly over the top and sprinkle with the rest of the cheese.
- Bake at 375º 20 minutes, or until hot, bubbly and slightly browned. Sprinkle the remaining green onions over the top and serve