Broccoli-Spinach Enchiladas

Ingredients

  • 1 medium yellow onion, chopped
  • 2 teaspoons olive oil
  • 10 ounces chopped spinach (if frozen, thaw and squeeze dry)
  • 1 cup finely chopped broccoli
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 1 cup 1% cottage cheese
  • 8 flour tortillas
  • 1 cup picante sauce (can be substituted for a mild sauce if you’re not a fan of spicy foods)
  • 1 cup shredded reduced-fat cheddar cheese

Cooking Instructions

  1. Preheat your oven to 350°. In a large skillet, cook the onion in oil over medium heat. When it’s tender, add the broccoli, spinach, cumin, garlic powder, and ⅓ cup of the picante sauce, then heat the mixture while stirring.
  2. Remove from heat and mix in cottage cheese and ½ cup of cheddar cheese. Place about ⅓ cup of the mixture into each tortilla, then roll the tortillas and place them in a greased baking dish. Pour the remaining picante sauce on top.
  3. Cover and bake your enchiladas for 20–25 minutes, then uncover and add the rest of the cheddar cheese on top. Continue baking until the cheese is melted (about 5 minutes).