Low Fat Queso Fresco Enchiladas

Indulge in the comforting flavors of these Low Fat Queso Fresco Enchiladas, a lighter twist on the classic Mexican favorite. Packed with a creamy blend of low-fat queso fresco and non-fat Greek yogurt, these enchiladas are filled with a medley of sautéed vegetables, including baby spinach, green bell pepper, and aromatic spices like cumin and chili powder. Nestled in soft corn tortillas and smothered in tangy green enchilada sauce, this wholesome dish comes together effortlessly in under an hour, making it perfect for busy weeknights. Garnished with fresh cilantro and a squeeze of lime, these enchiladas are low in fat yet bursting with bold, vibrant flavors. Whether you're seeking a healthier Mexican-inspired meal or a crowd-pleasing dinner, this recipe is sure to satisfy your cravings without compromising your wellness goals.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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
• 0 olive oil spray
• 0.25 cup fresh cilantro
• 1 medium lime

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Finely chop the onion, green bell pepper, and garlic cloves.

Step 3

In a non-stick skillet, lightly coat with olive oil spray and heat over medium heat.

Step 4

Add the chopped onion, bell pepper, and garlic to the skillet and sauté for about 5 minutes or until softened.

Step 5

Stir in the chili powder and cumin and cook for an additional minute, until fragrant.

Step 6

Add the baby spinach to the skillet and cook until just wilted, about 2 minutes, then remove from heat.

Step 7

Crumble the low-fat queso fresco and gently mix with the non-fat Greek yogurt in a medium bowl.

Step 8

Add the sautéed vegetables to the cheese and yogurt mixture, stirring to combine.

Step 9

Lightly spray a 9x13 inch baking dish with olive oil spray.

Step 10

Pour about 1/2 cup of the green enchilada sauce into the baking dish, spreading evenly.

Step 11

Warm the corn tortillas in the microwave for about 30 seconds to make them pliable.

Step 12

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.

Step 13

Pour the remaining enchilada sauce over the top of the enchiladas, ensuring they're evenly coated.

Step 14

Cover the dish with aluminum foil and bake for 15 minutes.

Step 15

Remove the foil and bake for an additional 10 minutes, or until heated through and the edges are slightly crisp.

Step 16

Before serving, garnish with chopped fresh cilantro and a squeeze of lime juice if desired.

Nutrition Facts

Serving size	(1613.7g)

Amount per serving	% Daily Value*
Calories	1561.1

Total Fat 28.3g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 0.2g
Cholesterol 44.0mg	0%
Sodium 3952.5mg	0%
Total Carbohydrate 248.5g	0%
Dietary Fiber 42.3g	0%
Total Sugars 33.9g
Protein 92.9g	0%

Vitamin D 0IU	0%
Calcium 1747.1mg	0%
Iron 10.8mg	0%
Potassium 1928.8mg	0%

*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.

Source of Calories

Fat: 15.7%

Protein: 22.9%

Carbs: 61.3%