Spinach And Broccoli Enchiladas Recipe

Name: Spinach And Broccoli Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 1 Tbsp. olive oil or margarine; 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained; 1 c. shredded Cheddar or Monterey Jack cheese; 1 c. part-skim Ricotta cheese; 1 c. finely chopped broccoli; 1 c. Pace picante sauce; 1 1/4 tsp. ground cumin; 3/4 tsp. garlic salt; 8 flour tortillas (6 to 7-inch); sliced radishes; shredded lettuce

Servings: persons

1 medium onion, chopped
1 Tbsp. olive oil or margarine
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 c. shredded Cheddar or Monterey Jack cheese
1 c. part-skim Ricotta cheese
1 c. finely chopped broccoli
1 c. Pace picante sauce
1 1/4 tsp. ground cumin
3/4 tsp. garlic salt
8 flour tortillas (6 to 7-inch)
sliced radishes
shredded lettuce

1
Cook onion in oil in 10-inch skillet until tender.
2
Add spinach; cook and stir until moisture evaporates.
3
Remove from heat; stir in 1/2 cup shredded cheese, Ricotta cheese, broccoli, 1/3 cup picante sauce, cumin and garlic salt.
4
Spoon 1/3 cup spinach mixture down center of each tortilla; roll up.
5
Place seam side down in lightly greased 11 x 7 x 2-inch baking dish.
6
Spoon remaining 2/3 cup picante sauce evenly over enchiladas.
7
Cover with foil; bake at 350u00b0 for 20 minutes or until hot.
8
Sprinkle with remaining shredded cheese; top with lettuce and radishes. Serve with additional picante sauce.

1148

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium onion, chopped, 1 Tbsp. olive oil or margarine, 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained, 1 c. shredded Cheddar or Monterey Jack cheese, and more.

Yes, Spinach And Broccoli Enchiladas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach And Broccoli Enchiladas

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