Spinach and Broccoli Enchiladas

This is from Healthy Cooking, June 2008. Just something a little bit different from your typical enchilada. I enjoy the recipe as is, though for DH we have added chopped leftover turkey. I imagine that baby shrimp would be yummy in here as well if you wish to add meat. The magazine says you should get 8 enchiladas from this, but for me the filling was enough to make 10.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1  onion, chopped
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 1  cup broccoli, finely chopped
• 1  cup  picante sauce, divided (I used salsa with fine results)
• 1⁄2 teaspoon garlic powder (I was more generous)
• 1⁄2 teaspoon cumin (ditto)
• 1  cup low fat cottage cheese
• 1  cup reduced-fat cheddar cheese
• 8 (8 inch)  whole wheat tortillas

Directions

1. Spray a large skillet and cook onion over medium heat until tender.
2. Add the spinach, broccoli, 1/3 c picante sauce, garlic powder, and cumin. Heat through.
3. Remove from heat. Stir in cottage cheese and 1/2 c cheddar cheese.
4. Spoon 1/3 c mixture down center of a warmed tortilla. Roll up and place seam side down in a 13 x 9 dish coated with cooking spray.
5. Repeat with remaining tortillas.
6. Spoon remaining sauce over the top.
7. Cover and bake for 20-25 minutes or until heated through.
8. Uncover and sprinkle with remaining cheese, then bake 5 minutes or until cheese is melted.