1/5 Photos of Spinach and Broccoli Enchiladas
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.
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Units: US | Metric
- 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
- 1Spray a large skillet and cook onion over medium heat until tender.
- 2Add the spinach, broccoli, 1/3 c picante sauce, garlic powder, and cumin. Heat through.
- 3Remove from heat. Stir in cottage cheese and 1/2 c cheddar cheese.
- 4Spoon 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.
- 5Repeat with remaining tortillas.
- 6Spoon remaining sauce over the top.
- 7Cover and bake for 20-25 minutes or until heated through.
- 8Uncover and sprinkle with remaining cheese, then bake 5 minutes or until cheese is melted.
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Nutritional Facts for Spinach and Broccoli Enchiladas
Serving Size: 1 (125 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 54.8
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.3 g
- Cholesterol 2.8 mg
- Sodium 321.0 mg
- Total Carbohydrate 6.9 g
- Dietary Fiber 2.2 g
- Sugars 3.0 g
- Protein 5.7 g
The following items or measurements are not included:
reduced-fat cheddar cheese
whole wheat tortillas