Servings: 4

Weight Watcher Smart Points: 20

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 40 Minutes


  • 5 ounces baby spinach
  • 1 pint cherry tomatoes, halved
  • 10 8-inch corn tortillas
  • 8 ounces fat-free plain Greek yogurt
  • 8 ounces shredded jack cheese
  • Olive oil
  • 16 ounces tomatillo or green chile salsa
  • 1 large shallot, thinly sliced
  • 2 medium summer squash, finely diced


  1. Preheat the oven to 350 degrees F
  2. Heat two tablespoons olive oil in a large skillet over a high flame
  3. Saute the squash and shallot until tender and beginning to brown, about 5 minutes
  4. Add the cherry tomatoes and continue to cook until the tomatoes have softened and begun releasing their juices, about 3 minutes more
  5. Stir in the spinach and cook for another few minutes, until wilted
  6. Set filling aside to cool slightly
  7. Meanwhile, combine the salsa, yogurt, and ½ cup water or stock in a medium mixing bowl and whisk until combined
  8. (NOTE: if the salsa is chunkier, run the ingredients through a food processor)
  9. Ladle half the sauce into the bottom of a 9 x 13 casserole dish (or into two 8 x 8 dishes)
  10. Add half the cheese to the squash mixture and stir to combine
  11. Spoon a few heaping tablespoons of the veggies into the center of one of the tortillas
  12. Roll and place seam-side down in the baking dish
  13. Repeat with the remaining tortillas and filling
  14. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese
  15. Bake in the oven for 20-30 minutes until the cheese is melted and beginning to brown
  16. Serve warm alongside a simple salad

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