Spinach & Broccoli Enchiladas
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.
Source
Adapted from
https://www.tasteofhome.com/recipes/spinach-n-broccoli-enchiladas/
Primary Ingredient
Broccoli
