Spinach And Broccoli Enchiladas - cooking recipe

Ingredients

1 onion, chopped
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 cup broccoli, finely chopped
1 cup picante sauce, divided (I used salsa with fine results)
1/2 teaspoon garlic powder (I was more generous)
1/2 teaspoon cumin (ditto)
1 cup low fat cottage cheese
1 cup reduced-fat cheddar cheese
8 (8 inch) whole wheat tortillas

Preparation

Spray a large skillet and cook onion over medium heat until tender.
Add the spinach, broccoli, 1/3 c picante sauce, garlic powder, and cumin. Heat through.
Remove from heat. Stir in cottage cheese and 1/2 c cheddar cheese.
Spoon 1/3 c mixture down center of a warmed tortilla. Roll up and place seam side down in a 13 x 9 dish coated with cooking spray.
Repeat with remaining tortillas.
Spoon remaining sauce over the top.
Cover and bake for 20-25 minutes or until heated through.
Uncover and sprinkle with remaining cheese, then bake 5 minutes or until cheese is melted.