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Broccoli and Spinach Enchiladas
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Broccoli and Spinach Enchiladas

PREP TIME20 minutes
ACTIVE TIME20 minutes
TOTAL TIME40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: broccoli, spinach, vegetarian
Yield: 9 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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