Spinach and Broccoli Enchiladas (from the June/July 2008 issue of Healthy Cooking magazine)

1 medium onion, chopped
2 tsp. olive oil
1 10-oz. package frozen spinach, thawed and squeezed dry
1 cup finely-chopped fresh broccoli (sometimes I use frozen)
1 cup picante sauce, divided
½ tsp. garlic powder
½ tsp. ground cumin
1 cup cottage cheese
1 cup shredded cheddar cheese, divided
8 8-inch tortillas

In a large skillet, cook onion until tender. Add spinach, broccoli, 1/3 cup picante sauce, garlic powder, and cumin; heat through.

Remove from heat; stir in cottage cheese and ½ cup cheddar cheese. Spoon about 1/3 cup of cheese mixture down the center of each tortilla. Roll up and place seam side down in a 13-inch x 9-inch x 2-inch baking dish sprayed lightly with cooking spray. Pour remaining picante sauce over the top.

Cover and bake at 350 F for 20-25 minutes or until heated through. Uncover, and sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.


My notes:
I generally use low-fat cheeses and whole wheat tortillas when I make this. If I recall correctly, 1 cup of picante sauce isn't quite enough, but it depends on personal preference. I chop the broccoli in the food processor.

When I'm making this ahead, I'll do it one of two ways: make the filling and keep in the fridge until I'm ready to assemble and bake, or assemble it, but wait to put the sauce on top until right before baking. This isn't a good recipe to freeze or assemble too far ahead because of the cottage cheese IMO, but it works ok if prepped a day ahead. Even if you're making it right before dinner, it goes together pretty quickly.