Spinach Cheese Enchiladas

It's Meatless Monday!  It is yet another week of Mexican food for us but at least this time it's not tacos.  I'm branching out a little bit.

I beefed up this recipe a little bit by adding some red bell pepper, cumin, garlic powder, and some extra salsa.  The brand we buy is zero points, so why not.  The filling of these enchiladas was very much ricotta (it was the texture).  It was almost like eating lasagna filling in a tortilla with salsa.

I like the idea of these but I want to figure out how to take away some of the ricotta cheese and make them with something else.  Mr. T and I both really enjoyed the flavor and it was nice to have something different for Meatless Monday.

Spinach Cheese Enchiladas:
(adapted from Weight Watchers, 7pp+)

Cooking spray
10 oz chopped frozen spinach, thawed, squeezed to remove water  
1 red bell pepper, diced
15 oz part-skim ricotta cheese  
1/2 cup(s) (shredded) reduced fat mozzarella cheese  
1 teaspoon dried oregano  
1 teaspoon onion powder  
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon table salt  
1/2 teaspoon black pepper  
8 fajita size whole wheat flour tortillas
2/3 cup(s) fat free salsa  
1/4 cup(s) shredded reduced-fat Mexican-style cheese
 
Directions:

Preheat oven to 400 degrees. Coat a 7 X 11-inch baking dish with cooking spray.

Take the dry spinach and chop it.  Just enough to get rid of the stringiness that sometimes happens with frozen spinach.

Combine spinach, bell pepper, ricotta, mozzarella, oregano, onion powder, garlic powder, cumin, salt and pepper in a large bowl; mix well. Spoon 2 tablespoons (roughly) of spinach mixture onto center of each tortilla.

Roll up tortillas and place side-by-side in prepared baking dish. Spoon salsa over tortillas and sprinkle each with 1 tablespoon of Mexican cheese.

Cover with foil and bake 20 minutes. Uncover and bake until top is golden brown, about 10 minutes more.