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.
- Ready In:
- 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.
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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!Reply
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. ~BuddhaReply