This is from Healthy Cooking, June 2008. Just something a little bit different from your typical enchilada. I enjoy the recipe as is, though for DH we have added chopped leftover turkey. I imagine that baby shrimp would be yummy in here as well if you wish to add meat. The magazine says you should get 8 enchiladas from this, but for me the filling was enough to make 10.
- 1 onion, chopped
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1 cup broccoli, finely chopped
- 1 cup picante sauce, divided (I used salsa with fine results)
- 1⁄2 teaspoon garlic powder (I was more generous)
- 1⁄2 teaspoon cumin (ditto)
- 1 cup low fat cottage cheese
- 1 cup reduced-fat cheddar cheese
- 8 (8 inch) whole wheat tortillas
- Spray a large skillet and cook onion over medium heat until tender.
- Add the spinach, broccoli, 1/3 c picante sauce, garlic powder, and cumin. Heat through.
- Remove from heat. Stir in cottage cheese and 1/2 c cheddar cheese.
- Spoon 1/3 c mixture down center of a warmed tortilla. Roll up and place seam side down in a 13 x 9 dish coated with cooking spray.
- Repeat with remaining tortillas.
- Spoon remaining sauce over the top.
- Cover and bake for 20-25 minutes or until heated through.
- Uncover and sprinkle with remaining cheese, then bake 5 minutes or until cheese is melted.