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Spinach and Broccoli Enchiladas

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“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.”
READY IN:
35mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray a large skillet and cook onion over medium heat until tender.
  2. Add the spinach, broccoli, 1/3 c picante sauce, garlic powder, and cumin. Heat through.
  3. Remove from heat. Stir in cottage cheese and 1/2 c cheddar cheese.
  4. 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. Repeat with remaining tortillas.
  6. Spoon remaining sauce over the top.
  7. Cover and bake for 20-25 minutes or until heated through.
  8. Uncover and sprinkle with remaining cheese, then bake 5 minutes or until cheese is melted.

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