Mexican

spinach n broccoli enchiladas is for Dinner.

spinach n broccoli enchiladas takes 20 minutes to prepare.

spinach n broccoli enchiladas takes 30 minutes to cook.

spinach n broccoli enchiladas makes 8 servings.

The ingredients for spinach n broccoli enchiladas are:

1 medium onion, chopped
2 teaspoons olive oil
1 package (10 oz) frozen spinach, thawed and squeezed dry
1 cup finely chopped fresh broccoli
1 cup picanted sacue, divided
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1 cup (8 oz) 1% cottage cheese
1 cup (4 oz) shredded reduced-fat chedder cheese divided\
8 flour tortillas ( 8 inches) warmed

Here is how you make spinach n broccoli enchiladas:

In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. Add the spinach, broccoli, 1/3 cup picanted sauce, garlic powder and cumin;remove from heat; stir in cottage cheese and 1/2 cup chees. Spoon about 1/3 cup spinich mixture down the center of each tortilla. Roll up and place seam side down in a 13x9 inch baking dish coated with cooking spray. Spoon remaining picanted sauce over top.Cover and bake at 350 for 25-30 minutes or until heated through. Uncover; sprinkle with remaing cheese. Bake 5 minutes longer or until cheese is melted.Number of Servings: 8Recipe submitted by SparkPeople user MISSVALERIE.

The nutritional information for spinach n broccoli enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 185.0

• Total Fat: 4.9 g
• Cholesterol: 4.1 mg
• Sodium: 480.9 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 9.5 g
• Protein: 12.5 g

spinach n broccoli enchiladas is Mexican cuisine.

The dietary needs meet for spinach n broccoli enchiladas is Vegetarian