Spinach ‘n’ Broccoli Enchiladas

Spinach ‘n’ Broccoli Enchiladas

from tasteofhome.com
Dinner
50 min
8 servings
246 kcal / serving

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 mediumonion, chopped
  • 2 teaspoonsolive oil
  • 1 packagefrozen chopped spinach, thawed and squeezed dry
  • 1 cupfinely chopped fresh broccoli
  • 1 cuppicante sauce, divided
  • ½ teaspoongarlic powder
  • ½ teaspoonground cumin
  • 1 cup1% cottage cheese
  • 1 cupshredded reduced-fat cheddar cheese, divided
  • 8flour tortillas (8 inches), warmed

Directions

  1. 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. 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. 3

    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.