Best Spinach N Broccoli Enchiladas Recipes

SPINACH AND BROCCOLI ENCHILADAS

Spinach and Broccoli Enchiladas image

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

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

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

Spinach Enchiladas image

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

Ingredients

1 can (14-1/2 ounces) chicken broth
1 can (6 ounces) tomato paste
3 to 4 teaspoons chili powder
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 greens onions, chopped
1/3 cup sour cream
1/4 cup 4% cottage cheese, drained
1-1/2 cups shredded Colby/Monterey Jack cheese, divided
6 to 8 corn tortillas (7 inches)

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.