The Skinny Sour Cream Enchiladas were such a huge hit with ya’ll I thought that I would make a different vegetarian version of the enchilada. I adapted this recipe from spark recipes – making it a little easier and faster to prepare and lower in carbs/cals. Note: my husband DESPISES cottage cheese – yet, he loved this dish, so do not fear the ingredient list 
(Just don’t tell what is inside until AFTER the meal! haha)
Ingredients:
• 8 Lo-Carb Tortillas
• 1 cup shredded Mexican cheese
• 1/2 cup fat-free cottage cheese
• 3/4 cup chopped white onions (about 1/2 of a large onion if you don’t “cheat” and use pre-chopped like me!)
• 1/2 cup part-skim ricotta
• 2 cans enchilada sauce (or one of the larger cans – red or green will work)
• 2 Tbsp diced green chilies
• 3 Tbsp sliced black olives (optional)
Directions:
Mix Cottage Cheese, Ricotta, Onion, and Green Chilies in a mixing bowl
Add half (1/2 cup) of the shredded cheese
Mix well and set to the side
Dump (probably not the best “cooking vocab” but whatevea..) one can of enchilada sauce in the bottom of a baking dish. Also, I used my cheese mixing spoon to level out the sauce, so please excuse the random cheese blobs in the sauce.
Lay your tortillas on a clean workspace and evenly distribute the cheese mixture (a little over 1/4 cup per tortilla) in the center of each
Roll tortillas and place seam side down in your baking dish
Pour (THERE is the word I was looking for!) your second can of enchilada sauce over the rolled enchiladas – make sure all surfaces of the tortillas are covered or you’ll get “crunchy spots”
Bake at 350 degreesF for 15 minutes – remove from oven and top with the rest of your shredded cheese and olives (olives optional)
Return to oven and bake for 10 more minutes
Servings Per Recipe: 4
Amount Per Serving: Calories: 242; Total Fat: 12g; Total Carbs: 25g; Dietary Fiber: 11g; Protein: 17g; Sugar 5g
WW Points Plus: 6
Ingredients
- 8 Lo-Carb Tortillas
- • 1 cup shredded Mexican cheese
- 1/2 cup fat-free cottage cheese
- 3/4 cup chopped white onions (about 1/2 of a large onion if you don't "cheat" and use pre-chopped like me!)
- 1/2 cup part-skim ricotta
- 2 cans enchilada sauce (or one of the larger cans - red or green will work)
- 2 Tbsp diced green chilies
- 3 Tbsp sliced black olives (optional)
Instructions
- Mix Cottage Cheese, Ricotta, Onion, and Green Chilies in a mixing bowl
- Add half (1/2 cup) of the shredded cheese
- Mix well and set to the side
- Dump (probably not the best one can of enchilada sauce in the bottom of a baking dish. Also, I used my cheese mixing spoon to level out the sauce, so please excuse the random cheese blobs in the sauce.
- Lay your tortillas on a clean works pace and evenly distribute the cheese mixture (a little over 1/4 cup per tortilla) in the center of each
- Roll tortillas and place seam side down in your baking dish
- Pour your second can of enchilada sauce over the rolled enchiladas - make sure all surfaces of the tortillas are covered or you'll get "crunchy spots"
- Bake at 350 degreesF for 15 minutes - remove from oven and top with the rest of your shredded cheese and olives (olives optional)
- Return to oven and bake for 10 more minutes
Nutrition Info and Tips
Servings Per Recipe: 4
Calories: 242
Fat: 12g
Carbs: 25g
Dietary Fiber: 11g
Protein: 17g
Sugar: 5g
WW Points Plus: 6
I made these for the first time tonight. I did alter the recipe a bit — I made 1/2 of the recipe as is for my husband, and I replaced chicken with a “Santa Fe” mixture of corn, black beans, peppers, etc. for me. Both were great! My husband said these enchiladas are as good as you get in a restaurant. Thank you for the awesome recipe!
Sorry — wrong recipe!
Made these tonight! They were delicious!
The recipe shows 8 enchilada’s, and the serving size is 6. Wondering if the calorie count is based on 6 or 8? Is the points 6 per enchilada?
thanks!!
W.
Great catch – sorry about that! It should say 4 servings – one serving equaling 6 points is two enchiladas
Made them……….Awesome ! What size and calorie count were your tortilla’s?
I use every time I use tortillas I use ‘Tumaro’s Low in Carbs 95% Fat Free Multi Grain Tortillas’ – I have found them to be the lowest carb/cal and are still soft and taste great. AND my local grocery always has them in stock right by all the other tortillas
I made these tonight and can’t believe that they came from my kitchen! I did add lean ground beef and low soldium taco seasoning before baking (my hubby prefers some meat
and they were absolutely delicious! I served it with a spring mix salad. Thanks so much!
Check out Skinny Baked Burritos too – for another beef burrito option!