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Healthy recipe for spinach and broccoli enchiladas in the oven
Ingredients
Scale
- 1 medium onion, chopped
- 2 teaspoons olive oil
- 15 cl of hot oil
- 1 package frozen chopped spinach, thawed and squeezed dry
- 150 grams fresh broccoli, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 225 grams of 0% cottage cheese
- 200 grams of grated low-fat Gruyere cheese
- 8 flour or corn tortillas
Instructions
- Preheat oven to 180°C. In a large non-stick skillet over medium heat, cook and stir onion in oil until tender. Add spinach, broccoli, 5 cl of hot sauce, garlic powder and cumin and cook for a few minutes.
- Remove from heat; stir in cottage cheese and 100 grams of grated Gruyere cheese. Place the spinach in the center of each tortilla. Roll up and place in an ovenproof dish. Pour remaining hot sauce on top.
- Bake for 20-25 minutes or until lightly browned. Remove and sprinkle with remaining cheese. Bake your enchiladas for an additional 5 minutes or until cheese is melted.
Notes
Note that you can also top your enchiladas with other toppings such as avocados, tomatoes, peppers, etc.
