Ingredients for Spinach And Broccoli Enchiladas
- 1 medium onion, chopped
- Frozen Spinach
- 1 cup broccoli florets
- Picante Sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Low Fat Cottage Cheese
- Reduced Fat Cheddar Cheese
- Whole Wheat Tortillas
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How to Make Spinach And Broccoli Enchiladas
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
- Add 10 ounces fresh spinach, roughly chopped, 1 cup broccoli florets, 1/3 cup picante sauce, 1 teaspoon garlic powder, and 1/2 teaspoon cumin to the skillet.
- Cook, stirring occasionally, until spinach and broccoli are wilted and heated through, about 5-7 minutes.
- Remove from heat and stir in 1 cup small-curd cottage cheese and 1/2 cup shredded cheddar cheese.
- Preheat oven to 375°F (190°C). Lightly grease a 13x9 inch baking dish with cooking spray.
- Warm 10 corn or flour tortillas according to package directions. Spoon approximately 1/3 cup of the spinach and broccoli mixture down the center of each tortilla.
- Roll up tightly and place seam-down in the prepared baking dish.
- Pour remaining 2/3 cup picante sauce evenly over the enchiladas.
- Sprinkle with the remaining 1/2 cup shredded cheddar cheese.
- Cover the baking dish with foil and bake for 20-25 minutes.
- Uncover and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
12g
Fat
1g
Carbs
2g
