Spinach ‘n’ Broccoli Enchiladas

Ingredients

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

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 13x9-in. baking dish coated with cooking spray. Spoon remaining picante sauce over top.

Cover and bake for 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.