Spinach and Broccoli Enchiladas

Total Time
Prep 10 mins
Cook 25 mins

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.

Ingredients Nutrition


  1. Spray a large skillet and cook onion over medium heat until tender.
  2. Add the spinach, broccoli, 1/3 c picante sauce, garlic powder, and cumin. Heat through.
  3. Remove from heat. Stir in cottage cheese and 1/2 c cheddar cheese.
  4. 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.
  5. Repeat with remaining tortillas.
  6. Spoon remaining sauce over the top.
  7. Cover and bake for 20-25 minutes or until heated through.
  8. Uncover and sprinkle with remaining cheese, then bake 5 minutes or until cheese is melted.
Most Helpful

5 5

Such a filling recipe! And nice and cheesy, just the way I liked them. I did use salsa and I slightly increased the spices, but not by that much. Really great, if you want a meat free meal.

5 5

Loved these!! Used flour tortillas and there was just enough filling to fill eight even though I added a good size chopped portabella mushroom and "accidentally" added more cheese to the filling. I topped with black olives and was tempted to use enchilada sauce and I'm really glad I didn't these were delicious! We loved all veggie flavors and the texture the broccoli added. Thanks for the keeper recipe!

5 5

Wow I loved this and I dont even like cottage cheese. Somehow in this recipe it becomes creamy and delicious! Like others, I doubled the spices and also added a splash more of salsa in the mix.<br/>Thanks!