SPINACH AND BROCCOLI ENCHILADAS

By á-6498

Ingredients

• 1 (soo G) package frozen chopped spinach, thawed
• 1 tbsp (15 ML) butter or margarine
• 1 medium onion, chopped
• 1 1/2 cups (375 ML) grated old cheddar ck.es e, divided
• 1 cup (250 ML) ricotta cheese
• 1 cup (250 ML) fine-chopped broccoli
• 1 cup (225 ML) picante sauce, divided
• 1 tsp (5 ML) ground cumin
• 3/4 tsp (4 ML) garlic salt
• 8 (7-INCH or 17.5 - CM) flour tortillas

Preparation

Step 1

Drain spinach and squeeze out excess moisture. Set aside.
Heat butter in 10-inch (25.5 - CM) frypan. Add onion and cook until tender, about three minutes, Stir in spinach Remove from heat and add 1/2 cup (125 ML) cheddar cheese, ricotta cheese, broccoli, 1/3 cup (75 ML) picante sauce, cumin and garlic salt.
Spoon 1/3 cup (75 ML) of the spinach mixture down centre of each tortilla, roll up. Place, seam side down, in lightly greased Ilx7-inch (28x17.5 - CM) shallow baking dish Spoon remaining 2/3 cup (150 ML) picante sauce evenly over enchiladas. Cover with foil and bake at 350 F (180 c) for 25 to 30 minutes or until heated through Sprinkle with remaining one cup (250 ML) cheddar cheese and top with lettuce and radishes, if desired. Serve with additional picante sauce. Makes four servings.