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


  • 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.
Nutrition Facts
1 enchilada: 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.
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  • Susanne
    Feb 24, 2020

    Hi, This is healthy food.It is a very useful food for us..thank you for post.

  • amccormick2
    Feb 19, 2020

    Easy to prepare and tasted great. I used fresh spinach and wilted it after cooking the onions. Doubled the picante sauce and grated cheese. Added 1/4 tsp of red pepper flakes for a little more flavor. I'm not a great cook, but this was very tasty for such a simple recipe. My husband was surprised at the ingredients and he LOVED it. Will definately make again

  • Dahlia
    Mar 21, 2018

    Now these recipe is more on the dry side which allows the tortilla to get crunchy sounds yummy.

  • mythyagain
    Jan 21, 2018

    Quick and easy. I used more than the recommended picante sauce to add more zip. This will be a monthly dish.

  • linnea.belding
    Jan 19, 2018

    Super easy, delicious and healthy! My first review - it was too good not to say anything!

  • PrplMonky5
    Dec 18, 2017

    This was very yummy! We agreed that it's a keeper. I had extra chopped spinach and cottage cheese from another recipe, so I cut this recipe in half for my husband and I. I made everything as-is. The only thing I will say is that we both put some extra sauce on at the end, but that may just be personal preference. The crunch from the broccoli really helps balance out the texture of the spinach. Overall a pretty easy and quick meal that I'll make again.

  • badcooktrying
    Jun 6, 2017

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

  • leahjoy2192
    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
    Mar 17, 2012

    We really love this recipe

  • scsvatek
    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.