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Spinach 'n' Broccoli Enchiladas Recipe

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This recipe for Spinach 'n' Broccoli Enchiladas, by , 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!

Contributor:  
Contributor:  

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
tsp garlic powder
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 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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