Spinach 'n' Broccoli Enchiladas Recipe

5 12 10
Spinach 'n' Broccoli Enchiladas Recipe
Spinach 'n' Broccoli Enchiladas Recipe photo by Taste of Home
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Spinach 'n' Broccoli Enchiladas Recipe

Read Reviews
5 12 10
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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; sprinkle with remaining cheese. Bake 5 minutes longer 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 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 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 shredded reduced-fat cheddar cheese, divided
  • 8 flour tortillas (8 inches), warmed
  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 longer 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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Reviews forSpinach 'n' Broccoli Enchiladas

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badcooktrying User ID: 7740106 267711
Reviewed Jun. 6, 2017

"Unbelievably delicious and so easy as well. I will be making this often."

MY REVIEW
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!"

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

"We really love this recipe"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

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

"awesome recipe!"

MY REVIEW
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!"

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

"Did not make the keeper list. sc"

MY REVIEW
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!"

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