Spinach ‘n’ Broccoli Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 medium onion, chopped 2 teaspoons olive oil 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 cup finely chopped fresh broccoli 1 cup picante sauce, divided 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin 1 cup Daisy 1% cottage cheese 1 cup shredded reduced-fat cheddar cheese, divided 8 flour tortillas (8 inches), warmed
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Directions: |
Directions:Preheat oven to 350°. In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. Add spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through. Remove from heat; stir in cottage cheese and 1/2 cup cheddar cheese. Spoon about 1/3 cup spinach mixture down center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining picante sauce over top. Cover and bake 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. |
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Preparation
Time: |
Preparation
Time:30 |
Personal
Notes: |
Personal
Notes: Nutrition Facts 1 enchilada: 246 calories, 8g fat (3g saturated fat), 11mg cholesterol, 614mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 13g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable, 1/2 fat.
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