A delightful twist on enchiladas, these wraps combine the goodness of spinach and broccoli with creamy cheeses, all wrapped in whole wheat tortillas.
Heat a large skillet over medium heat and spray with cooking spray.
Using a non-stick skillet can reduce the need for additional oil.
Add the chopped onion to the skillet and cook until softened.
Stir occasionally to prevent the onion from sticking or burning.
Stir in the spinach, broccoli, picante sauce, garlic powder, and cumin. Cook until heated through.
Ensure the vegetables are evenly coated with the spices and sauce.
Remove the skillet from heat and mix in the cottage cheese and half of the cheddar cheese.
Mix thoroughly to ensure the cheese is evenly distributed.
Preheat your oven to 375°F (190°C).
Preheating the oven ensures even cooking.
Spoon a portion of the filling down the center of a tortilla, roll it up, and place seam-side down in a greased baking dish.
Arrange the tortillas snugly to prevent them from unrolling.
Repeat with the remaining tortillas and filling.
Use a spoon to evenly distribute the filling among the tortillas.
Pour the remaining picante sauce over the rolled tortillas.
Spread the sauce evenly to cover all the tortillas.
Cover the dish with aluminum foil and bake for 20 minutes.
Covering the dish helps retain moisture during baking.
Remove the foil, sprinkle the remaining cheddar cheese on top, and bake uncovered for an additional 5 minutes.
Bake until the cheese is melted and bubbly.
Serve the wraps warm, garnished with fresh herbs if desired.
Pair with a side salad or guacamole for a complete meal.
Continua nella nostra app per un'esperienza migliore
