Spinach And Broccoli Enchiladas
Creamy spinach and broccoli enchiladas wrapped in tortillas with melted cheese and spicy sauce, perfect for a comforting, nutritious Mexican-inspired meal for family or friends.
Ingredients
- 1 medium onion, chopped ⓘ
- 1 Tbsp. olive oil or margarine
- 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained ⓘ
- 1 c. shredded Cheddar or Monterey Jack cheese
- 1 c. part-skim Ricotta cheese ⓘ
- 1 c. finely chopped broccoli ⓘ
- 1 c. Pace picante sauce ⓘ
- 1 1/4 tsp. ground cumin ⓘ
- 3/4 tsp. garlic salt ⓘ
- 8 flour tortillas (6 to 7-inch) ⓘ
- sliced radishes ⓘ
Instructions
- Cook onion in oil in a 10-inch skillet until tender.
- Add spinach; cook and stir until moisture evaporates.
- Remove from heat; stir in 1/2 cup shredded cheese, Ricotta cheese, broccoli, 1/3 cup picante sauce, cumin, and garlic salt.
- Spoon 1/3 cup spinach mixture down the center of each tortilla; roll up.
- Place seam side down in a lightly greased 11 x 7 x 2-inch baking dish.
- Spoon remaining 2/3 cup picante sauce evenly over the enchiladas.
- Cover with foil; bake at 350°F for 20 minutes or until hot.
- Sprinkle with remaining shredded cheese; top with lettuce and radishes.
- Serve with additional picante sauce.
Tips & Substitutions
For a creamier filling, consider adding a bit of sour cream or Greek yogurt to the spinach mixture. If you want to make this dish spicier, try using a hot variety of picante sauce or adding diced jalapeños. You can also swap out the cheeses for pepper jack for added flavor. This recipe is versatile and fits well within vegetarian recipes.
Serving Suggestions
These enchiladas are delicious served with a side of Mexican rice or a fresh salad. Consider pairing them with Candi'S Mexican Cheese Dip for a delightful starter. Garnish with additional sliced radishes and a dollop of sour cream for extra flavor. They make a great addition to any Mexican recipes spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and warm in a preheated oven at 350°F until heated through, about 15-20 minutes. You can also microwave individual servings for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach And Broccoli Enchiladas contains roughly 832 calories, with 30g protein, 91g carbohydrates, and 41g fat. It is an excellent source of iron (115% of the Daily Value), protein (60% of the Daily Value), and vitamin A (58% of the Daily Value). Note that it is relatively high in sodium, at 1322mg per serving (57% 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 use fresh spinach instead of frozen?
Yes, you can use fresh spinach instead of frozen. Just sauté about 10 ounces of fresh spinach until wilted, then chop and add to the mixture. This will give you a fresher taste and texture in your enchiladas.
What can I use instead of flour tortillas?
If you're looking for a gluten-free option, you can use corn tortillas. Just be sure to warm them slightly before filling to make them pliable. Alternatively, you could use whole wheat tortillas for a healthier option.
How can I make these enchiladas spicier?
To add heat, you can mix in some diced jalapeños into the filling or use a spicier variety of picante sauce. Additionally, topping the enchiladas with sliced fresh chili peppers before serving can enhance the flavor and spice level.
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).