Low Fat Queso Fresco Enchiladas
Delight in the vibrant flavors of authentic Mexican cuisine with these Low Fat Queso Fresco Enchiladas—perfect for a lighter, guilt-free meal that doesn’t skimp on taste. Featuring tender corn tortillas filled with a creamy blend of low-fat queso fresco and non-fat Greek yogurt, sautéed garlic, green bell peppers, and fresh baby spinach, these enchiladas are a wholesome twist on a comforting classic. A generous drizzle of tangy green enchilada sauce ties everything together, while hints of chili powder and cumin add depth to every bite. Ready in under 45 minutes, these baked enchiladas are simple to prepare and make for an ideal weeknight dinner. Top them with freshly chopped cilantro and a spritz of lime to elevate this dish into a fresh, healthy favorite that’s packed with flavor. Enjoy this satisfying recipe while keeping your meals light and delicious!
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Recipe Information
Ingredients
- 8 pieces corn tortillas
- 8 ounces low-fat queso fresco
- 16 ounces canned green enchilada sauce
- 0.5 cup non-fat Greek yogurt
- 1 medium green bell pepper
- 1 small onion
- 2 cups baby spinach
- 2 cloves garlic
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- olive oil spray
- 0.25 cup fresh cilantro
- 1 medium lime
Instructions
Preheat your oven to 350°F (175°C).
Finely chop the onion, green bell pepper, and garlic cloves.
In a non-stick skillet, lightly coat with olive oil spray and heat over medium heat.
Add the chopped onion, bell pepper, and garlic to the skillet and sauté for about 5 minutes or until softened.
Stir in the chili powder and cumin and cook for an additional minute, until fragrant.
Add the baby spinach to the skillet and cook until just wilted, about 2 minutes, then remove from heat.
Crumble the low-fat queso fresco and gently mix with the non-fat Greek yogurt in a medium bowl.
Add the sautéed vegetables to the cheese and yogurt mixture, stirring to combine.
Lightly spray a 9x13 inch baking dish with olive oil spray.
Pour about 1/2 cup of the green enchilada sauce into the baking dish, spreading evenly.
Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.
Spoon approximately 2-3 tablespoons of the queso and vegetable filling into each tortilla, then roll tightly and place seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the top of the enchiladas, ensuring they're evenly coated.
Cover the dish with aluminum foil and bake for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until heated through and the edges are slightly crisp.
Before serving, garnish with chopped fresh cilantro and a squeeze of lime juice if desired.
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 248.5 g | 90% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 33.9 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1747 mg | 134% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1929 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
