Spinach & Broccoli Wraps

A lighter, veggie-packed take on classic enchiladas, this dish combines tender spinach, fresh broccoli, and a creamy cheese filling wrapped in soft tortillas and baked in zesty picante sauce. It’s a wholesome, comforting option that’s perfect for a meatless dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F (175°C).

Step 2

In a large nonstick skillet over medium heat, cook onion in olive oil until tender.

Step 3

Add spinach, broccoli, ⅓ cup picante sauce, garlic powder, and cumin. Stir and cook until heated through.

Step 4

Remove from heat and stir in cottage cheese and ½ cup shredded cheddar cheese.

Step 5

Spoon about ⅓ cup of the mixture down the center of each tortilla. Roll up and place seam-side down in a greased 9×13-inch baking dish.

Step 6

Pour remaining picante sauce over the enchiladas.

Step 7

Cover and bake for 20–25 minutes, until heated through.

Step 8

Uncover, sprinkle with remaining cheese, and bake an additional 5 minutes until melted.