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.
Nutrition & Diet Analysis (per serving)
353
kcal
18% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Contains
Milk
Wheat/Gluten
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).
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).