Spinach n’ Broccoli Enchiladas

Spinach n' Broccoli Enchiladas

A nutritious twist to a Mexican classic!
1 medium onion, chopped
1 tsp olive oil
1 pkg (10 oz) frozen, chopped, spinach, thawed and squeezed dry
1 cup finely chopped fresh broccoli
1 cup picante sauce, divided
1/2 tsp garlic powder
1 cup fat free cottage cheese
1 cup fat free shredded cheddar cheese
8 flour tortillas (8 inch)

1. In a large skillet over medium heat, cook and stir onion in oil until tender. Add the spinach, broccoli, 1/3 cup picante sauce, garlic powder and heat through.
2. Remove from the heat; stir in cottage cheese and 1/2 cup cheddar cheese. Spoon about 1/3 cup spinach mixture down the center of each tortilla. Roll up and place seam side down on a baking sheet (coated with no-stick spray). Sppon remaining pecante sauce over the top.
3. Cover and bake at 350 degrees for 20-25 minutes or until heated through. Uncover, sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.


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