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Spinach Broccoli Enchiladas

Date added: January 27, 2008

Vegetarian and very savory and substantial, yet healthy. A great way to feed spinach and broccoli to kids.

Makes 8 enchiladas and is a great vegetarian meal that works well with a fresh green salad.

  • Servings: 4 change
  • Calories per serving: 537
  • Prep time: 30
  • Cook time: 30

Ingredients

  • 300 gram frozen spinach chopped
  • 1 tbsp butter
  • 1 cup onion chopped
  • 1 1/2 cup cheddar cheese shredded
  • 1 cup ricotta cheese
  • 1 cup broccoli finely chopped
  • 1 cup sauce, picante, mild
  • 1 tsp ground cumin
  • 3/4 tbsp garlic salt
  • 8 6" flour tortillas

Recipe Method

1- Drain spinach and squeeze out excess moisture. Heat butter in large frying pan. Add onion and cook 3 minutes until tender. Sir in spinach.

2- Remove from heat and add 1/2 cup cheddar cheese, ricotta cheese, broccoli, 1/3 cup picante sauce, cumin and garlic salt.

3- Spoon 1/3 cup of spinach mixture down center of each tortialla; roll up. Place seam side down in lightly greased 11 x 7 inch shallow baking dish.

4- Spoon remaining 2/3 cup picante sauce evenly over enchiladas. Cover with foil. Bake at 350F for 25 minutes or until thoroughly heated through.

5- Sprinkle with remaining cup or cheddar cheese and bake for another 5 minutes until melted. Top with lettuce and serve with additional picante sauce if desired.

Nutritional Facts

Per serving% Daily Value*
Calories 53727%
Fat 21g33%
Cholesterol 47mg16%
Sodium 2,102mg 88%
Carbohydrates 57g27%

More facts...

Recipe submitted by

Patricia Culver - Ask a question

Patricia has published three recipes, rated on average 5.00 out of 5 by one other member.

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