SPINACH AND BROCCOLI ENCHILADAS RECIPE
This spinach and broccoli enchilada recipe is a healthy and flavorful twist on a classic favorite. Packed with nutrient-rich spinach and broccoli, protein from cottage cheese, and a touch of spice from picante sauce, it’s a wholesome meal that’s easy to prepare. With simple ingredients and a quick baking time, it’s perfect for a weeknight dinner that’s both satisfying and nourishing!
Spinach and Broccoli Enchilada Recipe
Prep: 25 minutes
Bake: 25 minutes
Total: 50 minutes
Servings: 8 servings
These spinach and broccoli enchiladas are a healthy, delicious way to enjoy a veggie-packed meal with a hint of spice. Filled with tender spinach, crisp broccoli, and creamy cheese, they’re a quick and easy recipe perfect for any night of the week!
Kitchen Tools Needed
Measuring Spoons
Measuring Cups
Large Skillet
9x13-inch baking dish
Ingredients
- 1 medium onion, chopped
- 2 teaspoons olive oil
- 1 package (10 oz) 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
Instructions
Prepare the Filling: Preheat the oven to 350°F. Heat olive oil in a large nonstick skillet over medium heat. Add the chopped onion and cook until tender, stirring occasionally. Mix in the spinach, broccoli, 1/3 cup of picante sauce, garlic powder, and cumin. Cook until heated through.
Assemble the Enchiladas: Remove the skillet from heat and stir in the cottage cheese and 1/2 cup of shredded cheddar cheese. Spoon about 1/3 cup of the spinach mixture onto the center of each tortilla. Roll them up tightly and place seam-side down in a 13x9-inch baking dish coated with cooking spray. Spread the remaining picante sauce over the top of the rolled tortillas.
Bake and Serve: Cover the dish with foil and bake for 20–25 minutes, or until heated through. Uncover, sprinkle the remaining cheese on top, and bake for an additional 5 minutes, until the cheese is melted. Serve and enjoy!
Nutrition Information
Serving: 1 enchilada, Calories: 246 kcal, Carbohydrates: 32g, Protein: 13g, Fat: 8g, Saturated fat: 3g, Sodium: 614mg, Fiber: 2g, Sugar: 4g.
Benefits of Spinach and Broccoli Enchiladas
High in Protein:
- Cottage cheese and cheddar cheese provide a good source of protein, making this dish satisfying and energizing.
Lighter Alternative:
- Made with reduced-fat cheese and minimal oil, this recipe offers a healthier twist on traditional enchiladas without sacrificing flavor.
Packed with Nutrients:
- Spinach and broccoli are rich in vitamins, minerals, and antioxidants, supporting overall health and immunity.
Vegetarian-Friendly:
- A perfect meat-free option that’s both filling and delicious, appealing to vegetarians or anyone looking to include more plant-based meals in their diet.
These Spinach and Broccoli Enchiladas are a nutritious and flavorful meal that's easy to prepare and perfect for any occasion. With their veggie-packed filling and cheesy topping, they’re a satisfying, healthy twist on a classic favorite!
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