Susie's Favorite Enchilada's

I have been making these enchiladas for at least a decade now, if not even longer. I'm surprised I haven't blogged about them before. My mom got this recipe card when she first joined weight watchers and I found it and decided I wanted to make it. We have been hooked ever since. And while I don't make them too often, they are a fail safe recipe for me. And one that I know even Mike will eat and I don't have to ask him to. So they must be good. They are also ridiculously easy to make, the 'worst' part is squeezing the water out of the spinach, I hate that. Beyond that all you have to do is add all the ingredients together, roll them up, and top them with salsa and cheese, it's so easy! I meant to take a picture of them this time but I was hungry and wanted to eat. My Mom was excited when I brought the last 2 home to her this weekend!

Spinach & Cheese Enchiladas 
Slightly adapted from: Weight Watchers (photo from ww also)
My version makes 8 small enchiladas at 5 ww points + each

20 oz chopped frozen spinach, thawed, squeezed to remove water  (2 boxes)
15 oz part-skim ricotta cheese
1/2 cup(s) (shredded) part-skim mozzarella cheese
1/2 onion, chopped
1 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper
8 small tortillas (I buy 1 pt tortillas, add more pts for other types)
1 jar salsa
1/2 cup(s) shredded reduced-fat Mexican-style cheese

Preheat oven to 400ºF. Coat a 7 X 11-inch baking dish with cooking spray. Combine spinach, ricotta, mozzarella, oregano, onion, salt and pepper in a large bowl; mix well. Spoon 1/4 of spinach mixture onto center of each tortilla. Roll up tortillas, fold in ends 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.