Broccoli and Spinach Enchiladas |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a delicious meatless dishes I got out of the Vancouver Sun about 10 years ago. Ingredients:
1 (10 ounce) package frozen spinach, chopped, thawed and squeezed dry |
1 tablespoon butter |
1 onion, chopped |
1 1/2 cups cheddar cheese, grated and divided |
1 cup ricotta cheese |
1 cup broccoli, fine chopped |
1 cup picante sauce |
1 teaspoon ground cumin |
1/2 teaspoon garlic salt |
4 -8 flour tortillas |
lettuce, shredded |
tomato, chopped |
Directions:
1. heat butter in 10 frypan.
2. Add onion and cook until tender about 3 minutes. stir in spinach.
3. remove from heat and add 1/2 cup cheddar cheese, ricotta, broccoli,1/3 cup picante, cumin and garlic salt.
4. Spoon 1/3 cup of the spinach mixture down the centre of each tortilla and roll up.
5. Place seam side down in lightly greased shallow baking pan.
6. Spoon remaining picante sauce over enchiladas.
7. Cover with foil and bake for about 25 minutes or until heated through.
8. Sprinkler with remaining cheese lettuce and chopped tomato.
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