Broccoli And Spinach Enchiladas

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (10 ounce) package frozen spinach, chopped, thawed and squeezed dry
• 1 tablespoon butter
• 1 onion, chopped
• 1 1/2 cups cheddar cheese, grated and divided
• 1 cup ricotta cheese
• 1 cup broccoli, fine chopped
• 1 cup picante sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 4 -8 flour tortillas
• lettuce, shredded
• tomato, chopped

Recipe

• 1 heat butter in 10" frypan.
• 2 add onion and cook until tender about 3 minutes. stir in spinach.
• 3 remove from heat and add 1/2 cup cheddar cheese, ricotta, broccoli,1/3 cup picante, cumin and garlic salt.
• 4 spoon 1/3 cup of the spinach mixture down the centre of each tortilla and roll up.
• 5 place seam side down in lightly greased shallow baking pan.
• 6 spoon remaining picante sauce over enchiladas.
• 7 cover with foil and bake for about 25 minutes or until heated through.
• 8 sprinkler with remaining cheese lettuce and chopped tomato.