A quick. easy, and flavorful recipe. Serve it with extra picante sauce!

Spinach ‘n’ Broccoli Enchiladas

Ingredients

1 medium onion, chopped
2 teaspoons olive oil
1 — 10 oz. package 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 — 8″ flour tortillas, warmed

Directions

~Preheat oven to 350°.

~In a large nonstick skillet 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.

~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 13×9-in. baking dish coated with cooking spray. Spoon remaining picante sauce over top.

~Cover and bake 20 to 25 minutes (or until heated through).

~Uncover; sprinkle with remaining cheese. Bake five minutes (or until cheese is melted).

~Makes eight servings.