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    You are in: Home / Recipes / Broccoli and Spinach Enchiladas Recipe
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    Broccoli and Spinach Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Laureen in B.C.'s Note:

    This is a delicious meatless dishes I got out of the Vancouver Sun about 10 years ago.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      heat butter in 10" frypan.
    2. 2
      Add onion and cook until tender about 3 minutes. stir in spinach.
    3. 3
      remove from heat and add 1/2 cup cheddar cheese, ricotta, broccoli,1/3 cup picante, cumin and garlic salt.
    4. 4
      Spoon 1/3 cup of the spinach mixture down the centre of each tortilla and roll up.
    5. 5
      Place seam side down in lightly greased shallow baking pan.
    6. 6
      Spoon remaining picante sauce over enchiladas.
    7. 7
      Cover with foil and bake for about 25 minutes or until heated through.
    8. 8
      Sprinkler with remaining cheese lettuce and chopped tomato.

    Browse Our Top Spinach Recipes

    Ratings & Reviews:

    • on March 23, 2009

      45

      I enjoyed this recipe, it was a nice change from traditional enchiladas. I would make it again. Thanks for posting the recipe :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Broccoli and Spinach Enchiladas

    Serving Size: 1 (331 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 459.7
     
    Calories from Fat 253
    55%
    Total Fat 28.1 g
    43%
    Saturated Fat 16.7 g
    83%
    Cholesterol 83.4 mg
    27%
    Sodium 981.5 mg
    40%
    Total Carbohydrate 29.7 g
    9%
    Dietary Fiber 5.4 g
    21%
    Sugars 5.2 g
    20%
    Protein 25.0 g
    50%

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