Spinach 'n' Broccoli Enchiladas Recipe
Spinach 'n' Broccoli Enchiladas Recipe photo by Taste of Home
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Spinach 'n' Broccoli Enchiladas Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 each: 246 calories, 8g fat (3g saturated fat), 11mg cholesterol, 614mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 13g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat.


  1. 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.
  2. 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.
  3. Cover and bake 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted. Yield: 8 servings.
Originally published as Spinach 'n' Broccoli Enchiladas in Healthy Cooking June/July 2008, p23

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leahjoy2192 User ID: 7630651 164055
Reviewed Jan. 24, 2014

"I was skeptical about this recipe, too. But I had loads of extra spinach and broccoli and no way to use them, so I tried it. My husband and I loved it! We don't eat any meatless meals, really, so this was a lovely surprise. Great way to eat our veggies and save our meat!"

chinalimeu User ID: 6595285 95089
Reviewed Mar. 17, 2012

"We really love this recipe"

scsvatek User ID: 4971420 164199
Reviewed Aug. 30, 2011

"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."

hdodd76 User ID: 4641918 164197
Reviewed Jan. 25, 2011

"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!"

jmscoker User ID: 4615223 149197
Reviewed Oct. 20, 2010

"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."

denise55 User ID: 2969199 164196
Reviewed Dec. 16, 2009

"awesome recipe!"

CatherineBennet User ID: 3737321 169015
Reviewed Nov. 11, 2009

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

susannette User ID: 3338178 121420
Reviewed Jan. 20, 2009

"Did not make the keeper list. sc"

kspuck79 User ID: 3204571 76375
Reviewed Sep. 22, 2008

"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!"

marisella User ID: 1175571 163452
Reviewed Jun. 4, 2008

"My friend recommended this recipe to me, but I have to say that it is one of the worst things I've ever made (and I love this magazine and make lots of meals from it). The broccoli and cottage cheese just do not belong with the Mexican flavors."

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