Spinach 'n' Broccoli Enchiladas

By bakers_delight85

Ingredients

• 1 medium onion, chopped
• 2 tsp. olive oil
• 1 pkg. (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup finely chopped fresh broccoli
• 1 cup picante sauce, divided
• 1/2 tsp. garlic powder
• 1/2 tsp. ground cumin
• 1 cup (8 ounces) 1% cottage cheese
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
• 8 flour tortillas (8 in.), warmed

Details

Servings 8

Preparation

Step 1

In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. Add the spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through.
Remove from the heat; stir in cottage cheese and 1/2 cup cheddar cheese. Spoon about 1/3 cup spinach mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Spoon remaining picante sauce over the top.
Cover and bake at 350 degrees for 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.
Per serving (1 enchilada): 246 calories, 8g fat, 11mg cholesterol, 614mg sodium, 32g carb, 2g fiber, 13g protein