Creamy Spinach Enchiladas

• 1/4 cup green onions, sliced
• 1 clove garlic, minced
• 1 tbsp. margarine
• butter
• 1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
• 1 cup sm. curd cottage cheese
• ricotta
• 1/2 cup Monterey jack cheese, shredded
• 1 pkg. corn tortillas
• 1 can (10 oz.) mild enchilada sauce

1. Preheat oven to 375F.
2. In sauce pan cook onions and garlic in butter for 2 minutes.
3. Add spinach.
4. Cook for 3-4 minutes stirring occasionally.
5. Remove from heat.
6. Stir in cottage cheese, sour cream, 1 cup shredded cheese.
7. Warm tortillas as directed on package.
8. Spoon approximately 1/4 cup filling down center each tortilla, roll up.
9. Place seam side down in 13x9-inch baking dish.
10. Top with enchilada sauce and remaining cheese.
11. Bake for 15-20 minutes until bubbly.

green onions, clove garlic, margarine, butter, spinach, curd cottage cheese, ricotta, cheese, corn tortillas, enchilada sauce

Taken from www.foodgeeks.com/recipes/896 (may not work)