Broccoli And Spinach Enchiladas
Creamy broccoli and spinach enchiladas filled with cheeses and seasoned with cumin and garlic salt, perfect for a hearty, flavorful vegetarian meal enjoyed by the whole family.
Ingredients
Instructions
- Saute chopped onion in 1 tablespoon olive oil until translucent.
- Add frozen spinach to the onion and cook until moisture evaporates.
- Remove from heat.
- Stir in 1/2 cup Monterey Jack cheese, 1 cup Ricotta cheese, and chopped broccoli.
- Mix in 1/3 cup picante sauce, ground cumin, and garlic salt.
- Spoon the mixture into flour tortillas and roll up.
- Place the filled tortillas in a lightly greased baking dish.
- Pour remaining picante sauce over the assembled enchiladas.
- Bake at 350°F for 20 minutes.
- Sprinkle remaining Monterey Jack cheese on top and bake for an additional 5 minutes until cheese melts.
Tips & Substitutions
For added flavor, consider sautéing garlic with the onion. You can substitute fresh spinach for frozen if you prefer, just adjust the cooking time to avoid excess moisture. If you want a spicier kick, add diced jalapeños or a dash of cayenne pepper to the filling. This dish is versatile; feel free to use any cheese you have on hand, or even experiment with different Mexican recipes.
Serving Suggestions
Serve your Broccoli and Spinach Enchiladas with a side of Mexican rice or a fresh green salad dressed with Tex-Mex Jalapeno Dressing for a complete meal. They pair beautifully with Creamy Nacho Dip for an appetizer or snack. You might also consider topping them with diced avocado or a dollop of sour cream for extra creaminess.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the enchiladas in a preheated oven at 350°F for about 15 minutes until heated through. You can also microwave them, covered, for a quick meal, but the oven will keep them from getting soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli And Spinach Enchiladas contains roughly 458 calories, with 19g protein, 63g carbohydrates, and 19g fat. It is an excellent source of iron (207% of the Daily Value), calcium (54% of the Daily Value), and vitamin C (42% of the Daily Value). Note that it is relatively high in sodium, at 640mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance and store them in the refrigerator before baking. Just cover them tightly with foil to prevent drying out. When ready to bake, add a few extra minutes to the cooking time to ensure they are heated through.
Can I freeze these enchiladas?
Absolutely! After assembling, cover the baking dish tightly with plastic wrap and then foil. They can be frozen for up to three months. To bake from frozen, increase the baking time to about 40 minutes at 350°F, or until heated through and the cheese is melted.
What can I substitute for ricotta cheese?
If you don't have ricotta on hand, you can substitute cottage cheese or even a cream cheese mixture for a richer flavor. Just blend the cream cheese with a bit of milk to achieve a similar consistency to ricotta. This flexibility allows you to customize the dish to your taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).