Spinach ‘N’ Broccoli Enchiladas

Name: Spinach ‘N’ Broccoli Enchiladas
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

10 ingredients

4 steps

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

Directions

1

Preheat oven to 350°. In a
2

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.
3

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.
4

Cover and bake 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.