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Spinach 'n' Broccoli Enchiladas Recipe

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This recipe for Spinach 'n' Broccoli Enchiladas is from PACU Potluck, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium onion, chopped
2 tsp olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup finely chopped fresh broccoli
1 cup picante sauce, divided
½ tsp garlic powder
½ tsp ground cumin
1 cup (8 ounces) 1% cottage cheese
1 cup shredded reduced-fat cheddar cheese, divided
8 flour tortillas (8 inches), warmed
Directions:
Directions:
1. Preheat oven to 350 degrees. In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. Add spinach, broccoli, ⅓ cup picante sauce, garlic powder and cumin; heat through.
2. Remove from heat; stir in cottage cheese and ½ cup cheddar cheese. Spoon about ⅓ cup spinach mixture down center of each tortilla. Roll up and place seam side down in a 13x9 inch baking dish coated with cooking spray. Spoon remaining picante sauce over top.
3. Cover and bake 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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