Spinach And Broccoli Enchiladas

• 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

1. Spray a large skillet and cook onion over medium heat until tender.
2. Add the spinach, broccoli, 1/3 c picante sauce, garlic powder, and cumin. Heat through.
3. Remove from heat. Stir in cottage cheese and 1/2 c cheddar cheese.
4. 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.
5. Repeat with remaining tortillas.
6. Spoon remaining sauce over the top.
7. Cover and bake for 20-25 minutes or until heated through.
8. Uncover and sprinkle with remaining cheese, then bake 5 minutes or until cheese is melted.

onion, frozen spinach, broccoli, picante sauce, garlic, cumin, cottage cheese, cheddar cheese, whole wheat tortillas

Taken from www.food.com/recipe/spinach-and-broccoli-enchiladas-349845 (may not work)