Spinach And Broccoli Enchiladas - cooking recipe

Ingredients

1 medium onion, chopped
1 Tbsp. olive oil or margarine
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1 c. shredded Cheddar or Monterey Jack cheese
1 c. part-skim Ricotta cheese
1 c. finely chopped broccoli
1 c. Pace picante sauce
1 1/4 tsp. ground cumin
3/4 tsp. garlic salt
8 flour tortillas (6 to 7-inch)
sliced radishes
shredded lettuce

Preparation

Cook onion in oil in 10-inch skillet until tender.
Add spinach; cook and stir until moisture evaporates.
Remove from heat; stir in 1/2 cup shredded cheese, Ricotta cheese, broccoli, 1/3 cup picante sauce, cumin and garlic salt.
Spoon 1/3 cup spinach mixture down center of each tortilla; roll up.
Place seam side down in lightly greased 11 x 7 x 2-inch baking dish.
Spoon remaining 2/3 cup picante sauce evenly over enchiladas.
Cover with foil; bake at 350\u00b0 for 20 minutes or until hot.
Sprinkle with remaining shredded cheese; top with lettuce and radishes. Serve with additional picante sauce.
Makes 4 servings.