Broccoli And Spinach Enchiladas - cooking recipe

Ingredients

1 pkg. flour tortillas
1 pkg. frozen spinach
1 c. chopped broccoli
1 medium onion, chopped, sauteed in 1 Tbsp. olive oil
1 c. Monterey Jack cheese
1 c. part skim Ricotta cheese
1 c. Pace picante sauce
1 1/4 tsp. ground cumin
3/4 tsp. garlic salt

Preparation

Add spinach to onion.
Cook and stir until moisture evaporates.
Remove from heat.
Stir in 1/2 Monterey Jack cheese, 1 cup Ricotta and broccoli.
Take 1/3 cup picante and spices. Stir and mix.
Put in tortillas and place in slightly greased dish.
Add remaining picante sauce.
Bake at 350\u00b0 for 20 minutes. Sprinkle remaining cheese on top and return to oven.