Spinach ‘N’ Broccoli Enchiladas

• 1 medium onion, chopped
• 2 teaspoons olive oil
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup finely chopped fresh broccoli
• 1 cup picante sauce, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 cup 1% cottage cheese
• 1 cup shredded reduced-fat cheddar cheese, divided
• 8 flour tortillas (8 inches), warmed

1. Preheat oven to 350u0b0. In a
2. over medium heat, cook and stir onion in oil until tender. Add spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through.
3. Remove from heat; stir in cottage cheese and 1/2 cup cheddar cheese. Spoon about 1/3 cup spinach mixture down center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining picante sauce over top.
4. Cover and bake 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.

onion, olive oil, spinach, fresh broccoli, picante sauce, garlic, ground cumin, cottage cheese, cheddar cheese, flour tortillas

Taken from www.tasteofhome.com/recipes/spinach-n-broccoli-enchiladas/ (may not work)