Spinach and Broccoli Enchiladas

1 med onion, chopped
1 tbs butter or margarine
One 10 oz pkg frozen chopped spinach, thawed and drained
1 cup (4 oz) shredded cheddar or Monterey jack cheese
1 cup ricotta or small curd cottage cheese
1 cup finely chopped broccoli
1 cup picante sauce
1-1/4 tsp ground cumin
3/4 tsp garlic salt
8 flour tortillas (6 to 7 inch)
Optional toppings; sliced radishes, shredded lettuce

Cook onion in butter in, 10-inch skillet until tender, about 3 minutes. Add spinach; cook and stir until moisture evaporates. Remove from heat; stir in 1/2 cup of the cheddar cheese, ricotta cheese, broccoli, 1/3 cup of the picante sauce, cumin and garlic salt. Spoon 1/3 cup of the spinach mixture down center of each tortilla; roll up. Place seam side down in lightly greased 11x7x2 inch baking dish. Spoon remaining 2/3 cup picante sauce evenly over enchiladas. Cover with foil; bake at 350F about 20 minutes or until heated through. Sprinkle with remaining 1/2 cup cheddar cheese top with lettuce and radishes, if desired. Serve with additional picante sauce.

Makes 4 servings.

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Cajun Country -- New Iberia, Louisiana