Spinach and Broccoli Enchiladas
Get ready to elevate your weeknight dinner with these irresistible Spinach and Broccoli Enchiladas, a nutritious twist on a Mexican classic! Packed with tender sautéed spinach, crisp broccoli florets, and a creamy blend of cream cheese and Monterey Jack, these enchiladas deliver rich, cheesy goodness in every bite. Seasoned with cumin and chili powder for a flavorful kick and smothered in vibrant green enchilada sauce, this dish is as comforting as it is wholesome. Baked to golden, gooey perfection and finished with fresh cilantro, these vegetarian enchiladas are a crowd-pleasing favorite. Perfect for meal prep or family dinners, serve them with a dollop of sour cream for a delightful finishing touch.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves (minced)
- 4 cups Spinach (fresh, chopped)
- 2 cups Broccoli (chopped into small florets)
- 4 ounces Cream cheese (softened)
- 1.5 cups Monterey Jack cheese (shredded)
- 1 cup Cheddar cheese (shredded)
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Flour tortillas (8-inch size)
- 2 cups Green enchilada sauce
- 0.25 cup Fresh cilantro (chopped; for garnish)
- 0.5 cup Sour cream (optional; for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped spinach and broccoli to the skillet and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and any excess moisture has cooked off.
Reduce the heat to low and stir in the cream cheese. Cook until the cheese is melted and evenly incorporated with the vegetables.
Add 1 cup of Monterey Jack cheese, cumin, chili powder, salt, and black pepper to the vegetable mixture. Stir well to combine. Remove from heat.
Warm the flour tortillas in the microwave for 30-60 seconds to make them pliable.
Spoon 1/3 cup of the spinach and broccoli mixture onto the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish.
Repeat until all the tortillas are filled and placed snugly in the dish.
Pour the green enchilada sauce evenly over the rolled tortillas, ensuring all are coated. Sprinkle the remaining Monterey Jack cheese and the shredded cheddar cheese over the top.
Cover the dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with fresh chopped cilantro.
Serve warm with a dollop of sour cream, if desired. Enjoy!
Nutrition Facts
Calories |
873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 2695 mg | 117% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 9.6 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 772 mg | 59% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1242 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
