Broccoli and Spinach Enchiladas

“This is a delicious meatless dishes I got out of the Vancouver Sun about 10 years ago.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. heat butter in 10" frypan.
  2. Add onion and cook until tender about 3 minutes. stir in spinach.
  3. remove from heat and add 1/2 cup cheddar cheese, ricotta, broccoli,1/3 cup picante, cumin and garlic salt.
  4. Spoon 1/3 cup of the spinach mixture down the centre of each tortilla and roll up.
  5. Place seam side down in lightly greased shallow baking pan.
  6. Spoon remaining picante sauce over enchiladas.
  7. Cover with foil and bake for about 25 minutes or until heated through.
  8. Sprinkler with remaining cheese lettuce and chopped tomato.

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