Spinach 'n' Broccoli Enchiladas |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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 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 (8 ounces) 1% cottage cheese |
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided |
8 flour tortillas (8 inches), warmed |
Directions:
1. 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.
2. 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.
3. Cover and bake 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted. Yield: 8 servings.
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