Spinach 'n' Broccoli Enchiladas

Spinach 'n' Broccoli Enchiladas Recipe

•     
•     

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! 

TOTAL TIME: Prep: 25 min. Bake: 25 min.YIELD:8 servings

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 (8 ounces) 1% cottage cheese (I used Ricotta)
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
• 8 flour tortillas (8 inches), warmed

Directions

• 1. 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.
• 2. 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.
• 3. Cover and bake 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted. Yield: 8 servings.
• SERVE WITH EXTRA PICANTE SAUCE!!!
•