in

Healthy recipe for spinach and broccoli enchiladas in the oven

Print

Healthy recipe for spinach and broccoli enchiladas in the oven

  • Author: admin

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

  1. 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.
  2. 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.
  3. 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.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Reply

Your email address will not be published.

Recipe rating

Chinese Vegetable Stir-Fry

Gluten-free haddock and potato soup