Best 7 Spinach And Broccoli Enchiladas Recipes
Indulge in a culinary delight that combines the vibrant flavors of spinach and broccoli, perfectly encased in warm tortillas and smothered in a rich and flavorful enchilada sauce. This enticing dish offers a delectable fusion of textures, with tender fillings and a crispy outer layer, tantalizing your taste buds with every bite. Relish the goodness of fresh spinach and broccoli, complemented by the warmth of traditional Mexican spices, resulting in a symphony of flavors that will leave you craving for more. Discover the secrets behind this delectable creation with our step-by-step guide, ensuring that you can recreate this culinary masterpiece in the comfort of your own kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
SPINACH AND BROCCOLI ENCHILADAS
This is from Healthy Cooking, June 2008. Just something a little bit different from your typical enchilada. I enjoy the recipe as is, though for DH we have added chopped leftover turkey. I imagine that baby shrimp would be yummy in here as well if you wish to add meat. The magazine says you should get 8 enchiladas from this, but for me the filling was enough to make 10.
Provided by smellyvegetarian
Categories Cheese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Spray a large skillet and cook onion over medium heat until tender.
- Add the spinach, broccoli, 1/3 c picante sauce, garlic powder, and cumin. Heat through.
- Remove from heat. Stir in cottage cheese and 1/2 c cheddar cheese.
- Spoon 1/3 c mixture down center of a warmed tortilla. Roll up and place seam side down in a 13 x 9 dish coated with cooking spray.
- Repeat with remaining tortillas.
- Spoon remaining sauce over the top.
- Cover and bake for 20-25 minutes or until heated through.
- Uncover and sprinkle with remaining cheese, then bake 5 minutes or until cheese is melted.
SPINACH ENCHILADAS
If you like spinach and Mexican food, you'll love these easy vegetarian enchiladas made with ricotta cheese and spinach.
Provided by SADONIA2
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
- In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.
- Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.
Nutrition Facts : Calories 509.8 calories, Carbohydrate 32.3 g, Cholesterol 95.3 mg, Fat 36 g, Fiber 6 g, Protein 18.2 g, SaturatedFat 20.5 g, Sodium 353.6 mg, Sugar 1.3 g
SPINACH MUSHROOM ENCHILADAS
Lime, cilantro and Monterey Jack cheese lend Mexican flavors to this veggie-filled version of a real crowd-pleaser. -Evangeline Bradford, Erlanger, Kentucky
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute mushrooms and onion in butter until tender; add garlic, cook 1 minute longer. Set aside half of the mushroom mixture for sauce., Add wine to remaining vegetables; cook and stir for 2 minutes. Add spinach and 1/4 teaspoon seasoned salt; cook until spinach is wilted and liquid is evaporated., In a large saucepan, bring the water, lime juice, chicken bouillon, garlic powder and remaining seasoned salt to a boil, stirring to dissolve bouillon. Stir in the sour cream, cilantro and reserved mushroom mixture; heat through., Place a scant 3 tablespoons spinach mixture down the center of each tortilla; roll up and place seam side down in a greased 13x9-in. baking dish. Spoon sauce over top; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 14-18 minutes. If desired, sprinkle with pepper flakes.
Nutrition Facts : Calories 427 calories, Fat 24g fat (15g saturated fat), Cholesterol 75mg cholesterol, Sodium 879mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 5g fiber), Protein 16g protein.
SPINACH ENCHILADAS
We moved to Southern California many years ago from Minnesota. We especially like the Mexican food that's served here. These enchiladas have become a family favorite. -William Parman, Oxnard, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- For the sauce, whisk the broth, tomato paste and chili powder in a saucepan. Simmer, uncovered, for 5 minutes. , Meanwhile, combine spinach, onions, sour cream and cottage cheese in a bowl; stir in 1 cup shredded cheese. Spoon 1/2 cup of the sauce into a greased 11x7-in. baking dish. Dip tortillas into the remaining sauce; spoon about 1/4 cup spinach mixture down the center of each tortilla. , Roll up and place, seam side down, in the baking dish. Top with the remaining sauce and cheese. Bake, uncovered, at 350° for 20 minutes or until bubbly.
Nutrition Facts : Calories 182 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 453mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.
BROCCOLI AND SPINACH ENCHILADAS
Make and share this Broccoli and Spinach Enchiladas recipe from Food.com.
Provided by Laureen in B.C.
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- heat butter in 10" frypan.
- Add onion and cook until tender about 3 minutes. stir in spinach.
- remove from heat and add 1/2 cup cheddar cheese, ricotta, broccoli,1/3 cup picante, cumin and garlic salt.
- Spoon 1/3 cup of the spinach mixture down the centre of each tortilla and roll up.
- Place seam side down in lightly greased shallow baking pan.
- Spoon remaining picante sauce over enchiladas.
- Cover with foil and bake for about 25 minutes or until heated through.
- Sprinkler with remaining cheese lettuce and chopped tomato.
Nutrition Facts : Calories 459.8, Fat 28.1, SaturatedFat 16.7, Cholesterol 83.5, Sodium 981.6, Carbohydrate 29.8, Fiber 5.4, Sugar 5.2, Protein 25.1
SPINACH CHEESE ENCHILADAS
"This tasty meatless dish is great because it's easy to prepare and low in fat," explains Carol Jackson of Eden Prairie, Minnesota. "Plus, it travels well to potlucks and often prompts recipe requests," she adds.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the ricotta, spinach, corn, 1 cup mozzarella and egg substitute. Spoon about 1/2 cup on each tortilla; roll up tightly. Place, seam side down, in 13x9-in. baking dish coated with cooking spray. , In a small bowl, combine the tomatoes, tomato sauce and basil; spoon over tortillas. Sprinkle with Parmesan cheese and remaining mozzarella cheese. , Bake, uncovered, at 375° for 35 minutes or until heated through.
Nutrition Facts : Calories 334 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 754mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
CREAMY SPINACH ENCHILADAS
Try a lighter touch for a Mexican favorite by filling tortillas with frozen spinach and cottage cheese, then baking with prepared sauce and cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Melt margarine in large skillet over medium-high heat. Add 1/2 cup onions; cook and stir 2 minutes or until crisp-tender. Add spinach; cook 1 minute or until spinach is thoroughly heated, stirring occasionally. Remove from heat. Stir in cottage cheese, sour cream and 1 cup of the cheese.
- Spoon 1/4 cup filling down center of each tortilla; roll up. Place, seam side down, in ungreased 13x9-inch (3-quart) glass baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese.
- Bake at 375°F. for 15 to 20 minutes or until bubbly and thoroughly heated. Sprinkle with sliced green onions.
Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 45 mg, Fat 1/2, Fiber 5 g, Protein 17 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g
Tips:
- If you don't have fresh spinach or broccoli on hand, you can use frozen. Just be sure to thaw it and squeeze out any excess water before using.
- Feel free to add other vegetables to your enchiladas, such as zucchini, bell peppers, or corn.
- If you like your enchiladas cheesy, feel free to add more shredded cheese to the filling. You can also sprinkle some cheese on top before baking.
- For a vegetarian version of this recipe, omit the chicken or turkey. You can also use vegetable broth instead of chicken broth.
- Serve your enchiladas with your favorite toppings, such as sour cream, salsa, guacamole, or shredded lettuce.
Conclusion:
These spinach and broccoli enchiladas are a delicious and healthy meal that the whole family will enjoy. They're perfect for a weeknight dinner or a casual get-together. With their combination of fresh vegetables, lean protein, and flavorful sauce, these enchiladas are sure to be a hit!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #eggs-dairy #cheese
You'll also love
