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Recipe: Spinach and broccoli enchiladas

| Healthy You | Eating Right | Recipes

Spinach and broccoli enchilada recipe

Meatless Monday idea

Did you know that spinach may improve heart health and help prevent heart disease and cancer? And broccoli is high in fiber which is an important part of a healthy diet. This powerful combination for your health also pairs well with melted cheese and a bit of spice in these enchiladas.

Serves 8


  • 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
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 1 cup 1% cottage cheese
  • 1 cup shredded reduced-fat cheddar cheese, divided
  • 8 flour tortillas (8 inch), warmed


Preheat oven to 350 degrees. 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 ½ cup cheddar cheese. Spoon about 1/3 cup spinach mixture down the center of each tortilla. Roll up and place seam side down in a 13x9 inch baking dish that’s coated with cooking spray. Spoon remaining picante over top.

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

Nutrition Facts (per serving):
246 calories, 8g fat (3g saturated fat), 614mg sodium, 32g carbohydrates, 13g protein, 2g fiber

Adapted from: Taste of Home
Reviewed by PeaceHealth dietitians and nutritionists.