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

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

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

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.

Directions

  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

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.

Reviews for Spinach 'n' Broccoli Enchiladas

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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!"

MY REVIEW
Reviewed Mar. 17, 2012

"We really love this recipe"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

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