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Home Recipes Dishes & Beverages Enchiladas

Spinach ‘n’ Broccoli Enchiladas

Name: Spinach 'n' Broccoli Enchiladas
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 1 medium onion, chopped; 2 teaspoons olive oil; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1 cup finely chopped fresh broccoli; 1 cup picante sauce, divided; 1/2 teaspoon garlic powder; 1/2 teaspoon ground cumin; 1 cup 1% cottage cheese; 1 cup shredded reduced-fat cheddar cheese, divided; 8 flour tortillas (8 inches), warmed

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Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 25 min.

Makes

8 servings

I like to top this wonderful meatless meal with lettuce and serve it with extra picante sauce. It's quick, easy, filled with fresh flavor and definitely satisfying! —Lesley Tragesser, Charleston, Missouri

Spinach 'n' Broccoli Enchiladas Recipe photo by Taste of Home

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Ingredients

1 medium onion, chopped
2 teaspoons olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup finely chopped fresh broccoli
1 cup picante sauce, divided
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 cup 1% cottage cheese
1 cup shredded reduced-fat cheddar cheese, divided
8 flour tortillas (8 inches), warmed

Directions

Preheat oven to 350°. In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. Add spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through.
Remove from heat; stir in cottage cheese and 1/2 cup cheddar cheese. Spoon about 1/3 cup spinach mixture down center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining picante sauce over top.
Cover and bake 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts

1 enchilada: 246 calories, 8g fat (3g saturated fat), 11mg cholesterol, 614mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 13g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 lean meat, 1/2 fat.

Spinach ‘n’ Broccoli Enchiladas

Ingredients

Directions

Nutrition Facts

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