Spinach And Broccoli Enchiladas Recipes

SPINACH AND BROCCOLI ENCHILADAS

Spinach and Broccoli Enchiladas image

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.

Provided by smellyvegetarian

Categories Cheese

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 onion, chopped
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 cup broccoli, finely chopped
1 cup picante sauce, divided (I used salsa with fine results)
1/2 teaspoon garlic powder (I was more generous)
1/2 teaspoon cumin (ditto)
1 cup low fat cottage cheese
1 cup reduced-fat cheddar cheese
8 (8 inch) whole wheat tortillas

Steps:

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

SPINACH ENCHILADAS

Spinach Enchiladas image

We moved to Southern California many years ago from Minnesota. We especially like the Mexican food that's served here. These enchiladas have become a family favorite. -William Parman, Oxnard, California

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 can (14-1/2 ounces) chicken broth
1 can (6 ounces) tomato paste
3 to 4 teaspoons chili powder
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 greens onions, chopped
1/3 cup sour cream
1/4 cup 4% cottage cheese, drained
1-1/2 cups shredded Colby/Monterey Jack cheese, divided
6 to 8 corn tortillas (7 inches)

Steps:

For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes. , Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla. , Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.

Nutrition Facts : Calories 182 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 453mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.

SPINACH ENCHILADAS

Spinach Enchiladas image

If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.

Provided by SADONIA2

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 5

Number Of Ingredients 9

Ingredients

1 tablespoon butter
½ cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
½ cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g

SPINACH 'N' BROCCOLI ENCHILADAS

Spinach 'n' Broccoli Enchiladas image

I like to top this wonderful meatless meal with lettuce and serve it with extra picante sauce. It's quick, easy, filled with fresh flavor and definitely satisfying! -Lesley Tragesser, Charleston, Missouri

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 medium onion, chopped
2 teaspoons olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup finely chopped fresh broccoli
1 cup picante sauce, divided
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 cup 1% cottage cheese
1 cup shredded reduced-fat cheddar cheese, divided
8 flour tortillas (8 inches), warmed

Steps:

Preheat oven to 350°. In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. Add spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through., Remove from heat; stir in cottage cheese and 1/2 cup cheddar cheese. Spoon about 1/3 cup spinach mixture down center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining picante sauce over top., Cover and bake 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 246 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 614mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges

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