Ingredients
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
1
-
1
-
8
-
-
-
-
-
-
Directions
Spinach and Broccoli Enchiladas, 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., Loved these!! Used flour tortillas and there was just enough filling to fill eight even though I added a good size chopped portabella mushroom and “accidentally” added more cheese to the filling. I topped with black olives and was tempted to use enchilada sauce and I’m really glad I didn’t these were delicious! We loved all veggie flavors and the texture the broccoli added. Thanks for the keeper recipe!, Wow I loved this and I dont even like cottage cheese. Somehow in this recipe it becomes creamy and delicious! Like others, I doubled the spices and also added a splash more of salsa in the mix.
Thanks!
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Steps
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1
Done
|
Spray a Large Skillet and Cook Onion Over Medium Heat Until Tender. |
|
2
Done
|
Add the Spinach, Broccoli, 1/3 C Picante Sauce, Garlic Powder, and Cumin. Heat Through. |
|
3
Done
|
Remove from Heat. Stir in Cottage Cheese and 1/2 C Cheddar Cheese. |
|
4
Done
|
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. |
|
5
Done
|
Repeat With Remaining Tortillas. |
|
6
Done
|
Spoon Remaining Sauce Over the Top. |
|
7
Done
|
Cover and Bake For 20-25 Minutes or Until Heated Through. |
|
8
Done
|
Uncover and Sprinkle With Remaining Cheese, Then Bake 5 Minutes or Until Cheese Is Melted. |
