I make some changes to this recipe to make it healthier. I would never make it as is. The fat content is through the roof, and it's delicious and fairly rich even with the changes. 1. Replace the whipping cream with milk (I've made it with whole and skim and can barely tell the difference) 2. Cut the cheese in half and add some cubed chicken breast instead to fill the tortillas. 3. Use whole wheat tortillas (I guarantee no one will notice the difference) 4. Use olive oil or vegetable oil instead of butter in the sauce 5. Omit the sour cream. I really don't notice its absence. The dish is plenty rich without it. 6. Double the spinach for more sauciness and more healthiness. Everyone LOVES these even with no cream, no butter, no sour cream and less cheese. I also have some notes on the prep: 1. It always takes a lot longer than 5 minutes for my milk mixture to thicken, and to get it to thicken at all I need to turn the stove up to medium high (this was true even when I used butter instead of oil) 2. A stick blender works great and is so much easier than putting the sauce in the blender in batches. 3. I use raw spinach instead of cooked, and find it cooks down in the pan with the sauce very nicely. Just stir it in. This recipe takes some time so I always make a double batch and freeze one in portions. Everyone from my 2 year old to my husband to my in-laws rave and I make it every other week or so.