Print Options

Back to Spinach 'n' Broccoli Enchiladas >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Spinach 'n' Broccoli Enchiladas

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

8 ServingsPrep: 25 min. Bake: 25 min.

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

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;

2 of 2

Spinach 'n' Broccoli Enchiladas (continued)

Directions (continued)

sprinkle with remaining cheese. Bake 5 minutes or until cheese is
melted. Yield: 8 servings.

Nutrition 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.