Spinach Enchilada - cooking recipe

Ingredients

3 boxes frozen chopped spinach
8 oz. cottage cheese
1 brick Monterey Jack cheese (brick 2 1/2 x 6 x 1-inch)
1 1/2 to 2 envelopes Lipton onion soup
1 brick Swiss cheese, shredded
1 pkg. (12-inch diameter) flour tortillas
1 pt. whipping cream

Preparation

Melt down frozen spinach in a covered saucepan without water. Add onion soup mix, cottage cheese and half of Monterey Jack and Swiss cheese.
Stir until melted.
Spoon ingredients into uncooked tortilla folded like a burrito (sides folded in and ends rolled). Line up in a casserole dish.
Sprinkle remaining cheese over top. Pour whipping cream over top (not whipped).
Cover with foil.
Bake covered at 375\u00b0 for 30 minutes.
Uncover for 15 minutes until top browns.