This is whats for dinner!

Happy Monday friends! Thought I'd share this delish recipe I found.... Mmmmmmm good stuff!
So I will do a little bit better by cutting back on points by using WW/ low fat cheese!
Hope u like;))


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Spinach Enchiladas

By: SADONIA2 
"If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach."
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Prep Time:
20 Min Cook Time:
20 Min Ready In:
40 Min
Servings  (Help)

USMetricCalculate
 
Original Recipe Yield 5 servings  
Ingredients

1 tablespoon butter
1/2 cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
Directions

Preheat the oven to 375 degrees F (190 degrees C).
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.
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 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
Nutritional Information

Nutritional Information
Spinach Enchiladas
Servings Per Recipe: 5 = 3 PointPlus per serving !! Wow!!
Amount Per Serving
Calories: 578
Total Fat: 39.9g
Cholesterol: 111mg
Sodium: 415mg
Total Carbs: 34.8g
    Dietary Fiber: 6g
Protein: 23.8g