Spinach Enchiladas

• 1 (14 1/2 oz.) chicken broth
• 1 (6 oz.) tomato paste
• 3 to 4 tsp. chili powder
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
• 3 green onions, chopped
• 1/3 c. sour cream
• 1/4 c. small curd cottage cheese, drained
• 1 1/2 c. shredded Colby cheese, divided
• 6 to 8 flour tortillas

1. Preheat oven to 350u0b0.
2. In a saucepan, whisk together broth, tomato paste and chili powder.
3. Simmer, uncovered, for 5 minutes. In a bowl,
4. combine spinach, onions, sour cream and cottage cheese; stir in 1 cup shredded cheese.
5. Spoon 1/2 cup sauce into a greased 11 x 7 x 2-inch baking dish.
6. Dip tortillas into remaining sauce.
7. Spoon 1/4 cup spinach mixture down the center of each tortilla.
8. Roll up and place, seam side down, in baking dish.
9. Top with remaining sauce and cheese.
10. Bake, uncovered, at 350u0b0 for 20 minutes or until bubbly.

chicken broth, tomato paste, chili powder, green onions, sour cream, cottage cheese, colby cheese, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=116522 (may not work)