Best Spinach And Broccoli Enchiladas Recipes
SPINACH AND BROCCOLI ENCHILADAS
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
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.
SPINACH ENCHILADAS
These are so yummy! I found this recipe in one of my Southern Living Annual recipe cookbooks. It called for corn tortillas but we like flour tortillas better. If you like spinach, you'll love these!
Provided by Lizzybob
Categories Spinach
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in a blender.
- Blend until smooth.
- Warm oil in a large skillet& add tortillas one at a time until softened.
- Drain on paper towels.
- Spoon a small amount of onions& cheese on each tortilla.
- Roll up and place seam side down in a lightly greased baking dish.
- Spoon spinach mixture over tortillas.
- Sprinkle with remaining cheese.
- Bake at 325 uncovered for 30 minutes.
Nutrition Facts : Calories 682.1, Fat 40.5, SaturatedFat 22, Cholesterol 88.7, Sodium 1282.8, Carbohydrate 51.2, Fiber 4.5, Sugar 4.5, Protein 29.7
SPINACH ENCHILADAS
We moved to Southern California many years ago from Minnesota. We especially like the Mexican food that's served here. These enchiladas have become a family favorite. -William Parman, Oxnard, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes. , Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla. , Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.
Nutrition Facts : Calories 182 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 453mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.
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