Spinach And Cheese Enchiladas - cooking recipe

Ingredients

1 teaspoon olive oil
1 large onion, finely chopped
10 ounces frozen chopped spinach, thawed and drained
10 corn tortillas
1 (10 ounce) can mild enchilada sauce
1 cup cottage cheese
1 cup cheddar cheese, shredded
2 egg whites
1/2 teaspoon salt
cheddar cheese, shredded, for topping (optional)
chives, chopped, for topping (optional)

Preparation

Preheat oven to 450 degrees.
Heat oil in medium size skillet over medium heat. Add onion, saute 3 minutes. Add garlic, saute 1 minute. Add spinach, cook, stirring, until mixture in dry. Set aside.
Wrap tortillas in aluminum foil. Place packet on oven shelf. Bake 5 minutes to warm tortillas.
Pour enchilada sauce into 11 x 7 x 2 inch baking dish. Set aside.
Combine cottage cheese, cheddar, egg white and salt in medium bowl. Stir in spinach mixture.
One at a time, remove warm tortillas from foil packet. Spread 1/4 cup cottage cheese mixture in center. Roll tortilla up and place seam side down in a baking dish. Repeat with remaining tortillas and cheese mixture.
Cover tightly with aluminum foil. Bake 30 minutes.