Spinach Enchiladas

I found this recipe on a site I never go on, so thought I'd post it here with my alterations. In the original recipe, they used 1 cup ricotta cheese, yet I didn't have any, and didn't have a full cup of cottage cheese as a substitute. Olives in this recipe are an estimate, since we had some left over from dinner, so I just chopped those up. I'd say as an estimate, probably slightly less than 1/4 cup. You could use whatever cheese you prefer, I used a 3 cheese blend, which turned out wonderful.

• Ready In: 40 mins
• Serves: 7
• Yields: 7 enchiladas

Ingredients

• 1  tablespoon butter
• 1⁄2 cup  diced onion
• 2  garlic cloves, minced
• 1  bunch spinach
• 1⁄2 cup low fat cottage cheese
• 1⁄2 cup sour cream
• 1⁄2 cup corn
• 1⁄4 cup pitted black olives, diced
• 2  cups  four-cheese Mexican blend cheese, shredded
• 20  ounces  enchilada sauce
• 7  corn tortillas

Directions

1. Preheat oven to 375 degrees Farenheit.
2. Pinch off woody ends of spinach, place in boiling water for about 30 seconds, or until vibrant green, drain, and squeeze out excess water.
3. Place butter in skillet, melt, and added in onions and garlic, cook until fragrant, not brown.
4. Add in spinach, corn, and black olives, cook for 5 minutes, stirring often.
5. Remove from heat, stir in cottage cheese, sour cream, and 1 cup cheese.
6. Warm tortillas in the microwave, (I did mine all at once, it took forever, and they didn't turn out correctly), I'd recommend one at a time, for probably 10-15 seconds each.
7. Spoon roughly 1/4 cup of the mixture into each tortilla and roll up and place seam-side down in a 9x13 in baking dish.
8. Cover with enchilada sauce and remaining 1 cup cheese.
9. Bake for 15-20 minutes, or until sauce is bubbling, and cheese is lightly brown at the edges.