Spinach Enchiladas - cooking recipe

Ingredients

1 (14 1/2 oz.) chicken broth
1 (6 oz.) tomato paste
3 to 4 tsp. chili powder
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
3 green onions, chopped
1/3 c. sour cream
1/4 c. small curd cottage cheese, drained
1 1/2 c. shredded Colby cheese, divided
6 to 8 flour tortillas

Preparation

Preheat oven to 350\u00b0.
In a saucepan, whisk together broth, tomato paste and chili powder.
Simmer, uncovered, for 5 minutes. In a bowl,
combine spinach, onions, sour cream and cottage cheese; stir in 1 cup shredded cheese.
Spoon 1/2 cup sauce into a greased 11 x 7 x 2-inch baking dish.
Dip tortillas into remaining sauce.
Spoon 1/4 cup spinach mixture down the center of each tortilla.
Roll up and place, seam side down, in baking dish.
Top with remaining sauce and cheese.
Bake, uncovered, at 350\u00b0 for 20 minutes or until bubbly.