"The belly rules the mind."--Spanish Proverb

Spinach and Broccoli Enchiladas Recipe

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This recipe for Spinach and Broccoli Enchiladas, by , is from The Blaschke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Blaschke

Category:
Category:

Ingredients:  
Ingredients:  
1 med onion, chopped
1 Tbsp olive oil or margarine
1 package -10oz- frozen chopped spinach, thawed and drained
1 c -4 oz shredded cheddar or Monterey Jack cheese
1 c ricotta cheese
1 c finely chopped broccoli
1 c Pace Picante Sauce
1 1/4 tsp cumin
3/4 tsp garlic salt
8 tortillas (6-7 inch)
Shredded lettuce, optional
Sliced radishes, optional
Cilantro, optional

Directions:
Directions:
Preheat oven to 350.
Greased 11x7 pan
Cook onion in a 10 skillet until tender. Add spinach; cook and stir until moisture evaporates. Remove from heat; stir in 1/2 c of the shredded cheese, ricotta cheese, broccoli, 1/3 c of Picante, cumin and garlic salt. Spoon 1/3 c spinach mix down center of each tortilla; roll up. Place seam down in pan. Spoon remaining 2/3 c of Picante evenly over enchiladas. Cover with foil. Bake 20 minutes or until hot. Sprinkle with remaining shredded cheese, top with lettuce, cilantro and radishes

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes plus baking time

 

 

 

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