Spinach and broccoli enchiladas (TNT)

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Spinach and broccoli enchiladas (TNT) Empty Spinach and broccoli enchiladas (TNT)

Post by pstarkoski on Mon Mar 13, 2017 2:18 am

Spinach 'n' Broccoli Enchiladas Recipe
I like to top this wonderful meatless meal with lettuce and serve it with extra picante sauce. It's quick, easy, filled with fresh flavor and definitely satisfying! —Lesley Tragesser, Charleston, Missouri TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD:8 servings 
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 (8 ounces) 1% cottage cheese 
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided 
8 flour tortillas (8 inches), warmed 
1. 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. 
2. 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. 
3. Cover and bake 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted. Yield: 8 servings. 

Spinach and broccoli enchiladas (TNT) Spinach--n--Broccoli-Enchiladas_EXPS_MIOPBZ17_36076_C10_13_2b


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