I like to top this wonderful meatless meal with lettuce and serve it with extra picante sauce. It's quick, easy, filled with fresh flavor and definitely satisfying! —Lesley Tragesser, Charleston, Missouri
Spinach ‘n’ Broccoli Enchiladas
Spinach ‘n’ Broccoli Enchiladas
Prep Time
25 min
Cook Time
25 min
Yield
8 servings
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 1% cottage cheese
- 1 cup shredded reduced-fat cheddar cheese, divided
- 8 flour tortillas (8 inches), warmed
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 for 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
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 vegetable, 1 lean meat, 1/2 fat.
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