Spinach And Broccoli Enchiladas

• 1 medium onion, chopped
• 1 Tbsp. olive oil or margarine
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
• 1 c. shredded Cheddar or Monterey Jack cheese
• 1 c. part-skim Ricotta cheese
• 1 c. finely chopped broccoli
• 1 c. Pace picante sauce
• 1 1/4 tsp. ground cumin
• 3/4 tsp. garlic salt
• 8 flour tortillas (6 to 7-inch)
• sliced radishes
• shredded lettuce

1. Cook onion in oil in 10-inch skillet until tender.
2. Add spinach; cook and stir until moisture evaporates.
3. Remove from heat; stir in 1/2 cup shredded cheese, Ricotta cheese, broccoli, 1/3 cup picante sauce, cumin and garlic salt.
4. Spoon 1/3 cup spinach mixture down center of each tortilla; roll up.
5. Place seam side down in lightly greased 11 x 7 x 2-inch baking dish.
6. Spoon remaining 2/3 cup picante sauce evenly over enchiladas.
7. Cover with foil; bake at 350u0b0 for 20 minutes or until hot.
8. Sprinkle with remaining shredded cheese; top with lettuce and radishes. Serve with additional picante sauce.
9. Makes 4 servings.

onion, olive oil, cheese, ricotta cheese, broccoli, picante sauce, ground cumin, garlic salt, flour tortillas, radishes, shredded lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=572183 (may not work)