{"id":180,"date":"2019-09-13T14:41:52","date_gmt":"2019-09-13T18:41:52","guid":{"rendered":"http:\/\/anthemes.com\/themes\/tumli\/?p=180"},"modified":"2020-04-08T14:20:13","modified_gmt":"2020-04-08T18:20:13","slug":"broccoli-and-spinach-enchiladas","status":"publish","type":"post","link":"http:\/\/ddpskitchen.com\/index.php\/2019\/09\/13\/broccoli-and-spinach-enchiladas\/","title":{"rendered":"Broccoli and Spinach Enchiladas"},"content":{"rendered":"

These quick and easy broccoli and spinach enchiladas are filled with flavor and gratifyingly healthy.\u00a0 Fast to prep using the boxed frozen spinach and only two ingredients to dice.\u00a0 To save time, put the enchiladas together in advance and keep covered in the fridge for up to 24 hours before baking.
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Keys to Make this Great\u2026<\/h3>\n
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Broccoli and Spinach Enchiladas<\/figcaption><\/figure>\n

Don’t over do the cheese.\u00a0 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.<\/p>\n

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.\u00a0 Use more if you want to cover the enchiladas more completely.\u00a0 I throw a little cold salsa on top of mine when plating for a nice contrast between the hot and cold.<\/p>\n

Enjoy, and please comment below with your ratings!<\/p>\n

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Broccoli and Spinach Enchiladas filling closeup<\/figcaption><\/figure>\n
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Yum<\/a>\n