These quick and easy broccoli and spinach enchiladas are filled with flavor and gratifyingly healthy. Fast to prep using the boxed frozen spinach and only two ingredients to dice. To save time, put the enchiladas together in advance and keep covered in the fridge for up to 24 hours before baking.
Keys to Make this Great…
Don’t over do the cheese. The first time I was experimenting with this I added additional cheese to the enchiladas when spooning the mixture into the tortillas. The extra cheese masked the flavor of the broccoli and spinach filling and made the enchiladas bland.
Extra Salsa… After making the filling there is 2/3 of a cup of salsa left for the enchilada tops prior to adding the cheese. Use more if you want to cover the enchiladas more completely. I throw a little cold salsa on top of mine when plating for a nice contrast between the hot and cold.
Enjoy, and please comment below with your ratings!
Broccoli and Spinach Enchiladas
INGREDIENTS
- 1 tsp olive oil
- 1 med onion, finely chopped
- 1 10 oz box frozen chopped spinach, thawed and squeezed dry
- 1 heaping cup finely chopped fresh broccoli
- 1 cup medium salsa, divided
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese, divided
- 9 eight inch soft flour tortillas
INSTRUCTIONS
- Preheat oven to 350°.
- In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. About 5 mins.
- Add spinach, broccoli, 1/3 cup salsa, garlic powder and cumin; heat through. About 3 mins
- Remove from heat; stir in cottage cheese and 1/2 cup cheddar cheese.
- Coat a 13x9 baking dish with cooking spray.
- Spoon about 1/3 cup spinach mixture down center of each tortilla. Roll up and place seam side down in baking dish.
- Spoon remaining salsa over tops of enchiladas and sprinkle with remaining cheese.
- Cover with foil and bake 20 minutes or until heated through and cheese fully melted.
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