How many servings does this recipe make?

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

What ingredients do I need for Spinach And Broccoli Enchiladas?

You need 9 ingredients. The key ingredients include: 1 onion, chopped, 1 (10 ounce) package frozen spinach, thawed and squeezed dry, 1 cup broccoli, finely chopped, 1 cup picante sauce, divided (I used salsa with fine results), and more.

Is Spinach And Broccoli Enchiladas suitable as vegetarian?

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

How do I store leftover Spinach And Broccoli Enchiladas?

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

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 onion, chopped; 1 (10 ounce) package frozen spinach, thawed and squeezed dry; 1 cup broccoli, finely chopped; 1 cup picante sauce, divided (I used salsa with fine results); 1/2 teaspoon garlic powder (I was more generous); 1/2 teaspoon cumin (ditto); 1 cup low fat cottage cheese; 1 cup reduced-fat cheddar cheese; 8 (8 inch) whole wheat tortillas

Try this homemade Spinach And Broccoli Enchiladas recipe the whole family will love. Made with onion, frozen spinach, broccoli and picante sauce. Easy s…

This Spinach And Broccoli Enchiladas relies on simple, everyday ingredients such as onion, chopped, broccoli, finely chopped, cumin (ditto) and low fat cottage cheese. It comes together quickly and makes 4 servings, at about 267 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 onion, chopped
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 cup broccoli, finely chopped
1 cup picante sauce, divided (I used salsa with fine results)
1/2 teaspoon garlic powder (I was more generous)
1/2 teaspoon cumin (ditto)
1 cup low fat cottage cheese
1 cup reduced-fat cheddar cheese
8 (8 inch) whole wheat tortillas

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
267 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Spinach And Broccoli Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions