Spinach 'n' Broccoli Enchiladas Recipe

Spinach 'n' Broccoli Enchiladas RecipePhoto by: Taste of Home Spinach 'n' Broccoli Enchiladas Recipe Rating 5

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

This recipe is:

Healthy

Diabetic Friendly

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Spinach 'n' Broccoli Enchiladas Recipe
  • Prep: 25 min. Bake: 25 min.
  • Yield: 8 Servings
25 25 50

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 (8 ounces) 1% cottage cheese
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
  • 8 flour tortillas (8 inches), warmed

Directions

  • In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. Add the spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through.
  • Remove from the heat; stir in cottage cheese and 1/2 cup cheddar cheese. Spoon about 1/3 cup spinach mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Spoon remaining picante sauce over the top.
  • Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.

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

Originally published as Spinach 'n' Broccoli Enchiladas in Healthy Cooking June/July 2008, p23

Taste of Home

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Reviews for Spinach 'n' Broccoli Enchiladas (12)

Spinach 'n' Broccoli Enchiladas Recipe

Spinach 'n' Broccoli Enchiladas

Tell us what you think of this recipe.
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Reviewed on Mar. 17, 2012 by chinalimeu

We really love this recipe


Reviewed on Aug. 30, 2011 by scsvatek

My family loved this recipe. Even my 3 yr old had some. What a great way to get spinach and broccoli into a toddler. We used whole wheat tortillia insted of the flour ones.


Reviewed on Jan. 25, 2011 by hdodd76

Excellent! We added pepperjack on top for a little extra flavor and chicken in the mix as well. We seasoned the chicken with a little bit of cajun and creole seasoning. We like our food spicy, so if you do too this is a good way to make it! We loved this!


Reviewed on Oct. 20, 2010 by jmscoker

I have to admit I was skeptical, but these were amazing! I like a little more spice, so we garnished with some hot pepper sauce.


Reviewed on Jan. 03, 2010 by clarionmeg

my husband and I make this often!


Reviewed on Dec. 16, 2009 by denise55

awesome recipe!


Reviewed on Nov. 11, 2009 by CatherineBennet

My family enjoyed the enchiladas. I will be making them again. Such a nice way to eat lots of vegetables. Thank you for sharing!


Reviewed on Jan. 20, 2009 by susannette

Did not make the keeper list. sc


Reviewed on Sep. 22, 2008 by kspuck79

I made these and they are GREAT! My husband even like them. He said he could eat them once a week. Make them if you like broccoli and spinach. you wont be disappointed!


Reviewed on Jun. 06, 2008 by NenaRose

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