Spinach and Broccoli Enchiladas
photo by 2Bleu
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 onion, chopped
- 283.49 g package frozen spinach, thawed and squeezed dry
- 236.59 ml broccoli, finely chopped
- 236.59 ml picante sauce, divided (I used salsa with fine results)
- 2.46 ml garlic powder (I was more generous)
- 2.46 ml cumin (ditto)
- 236.59 ml low fat cottage cheese
- 236.59 ml reduced-fat cheddar cheese
- 8 (64 inch) whole wheat tortillas
directions
- 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.
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Reviews
-
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!
-
Very tasty dish! I stayed true to the recipe with ingredients and added a little extra spice (as suggested in the recipe). The cumin flavor mixes well with all the ingredients. We had company over to share the meal and they even took some home. The consensus was that we would have enjoyed it more with shredded chicken or other meat. Thank you very much for posting. ~Buddha
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RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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