Broccoli And Spinach Enchiladas Recipes

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SPINACH 'N' BROCCOLI ENCHILADAS



Spinach 'n' Broccoli Enchiladas image

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

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 246 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 614mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

SPINACH AND BROCCOLI ENCHILADAS



Spinach and Broccoli Enchiladas image

This is from Healthy Cooking, June 2008. Just something a little bit different from your typical enchilada. I enjoy the recipe as is, though for DH we have added chopped leftover turkey. I imagine that baby shrimp would be yummy in here as well if you wish to add meat. The magazine says you should get 8 enchiladas from this, but for me the filling was enough to make 10.

Provided by smellyvegetarian

Categories     Cheese

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

1 onion, chopped
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 cup broccoli, finely chopped
1 cup picante sauce, divided (I used salsa with fine results)
1/2 teaspoon garlic powder (I was more generous)
1/2 teaspoon cumin (ditto)
1 cup low fat cottage cheese
1 cup reduced-fat cheddar cheese
8 (8 inch) whole wheat tortillas

Steps:

  • Spray a large skillet and cook onion over medium heat until tender.
  • Add the spinach, broccoli, 1/3 c picante sauce, garlic powder, and cumin. Heat through.
  • Remove from heat. Stir in cottage cheese and 1/2 c cheddar cheese.
  • Spoon 1/3 c mixture down center of a warmed tortilla. Roll up and place seam side down in a 13 x 9 dish coated with cooking spray.
  • Repeat with remaining tortillas.
  • Spoon remaining sauce over the top.
  • Cover and bake for 20-25 minutes or until heated through.
  • Uncover and sprinkle with remaining cheese, then bake 5 minutes or until cheese is melted.

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