Spinach ‘N’ Broccoli Enchiladas Recipe

Name: Spinach ‘N’ Broccoli Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0. In a
2
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.
3
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.
4
Cover and bake 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

1020

kcal

Calories

Fat

161

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Spinach ‘N’ 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 ‘N’ Broccoli Enchiladas

How did you like this recipe?

Frequently Asked Questions