Spinach and Broccoli Enchiladas |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Spray a large skillet and cook onion over medium heat until tender.
2. Add the spinach, broccoli, 1/3 c picante sauce, garlic powder, and cumin. Heat through.
3. Remove from heat. Stir in cottage cheese and 1/2 c cheddar cheese.
4. 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.
5. Repeat with remaining tortillas.
6. Spoon remaining sauce over the top.
7. Cover and bake for 20-25 minutes or until heated through.
8. Uncover and sprinkle with remaining cheese, then bake 5 minutes or until cheese is melted.
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