Recipe: Creamy Spinach Enchiladas

CREAMY SPINACH ENCHILADAS

1/4 cup sliced green onions
1 clove garlic, minced
1 tbsp. oil
1 (10 oz) pkg frozen chopped spinach, thawed and drained
1 cup cottage cheese
1/2 cup sour cream
2 cups shredded Monterey jack cheese, divided use
10 corn tortillas
1 (10 oz) can enchilada sauce

Preheat oven to 375 degrees F.

In saucepan, cook onions and garlic in oil for 2 minutes.

Add spinach. Cook 3-4 minutes, stirring occasionally. Remove from heat.

Stir in cottage cheese, sour cream, and 1 cup shredded cheese.

Warm tortillas. Spoon approximately 1/4 cup filling down center of each tortilla; roll up. Place seam side down in 13x9-inch baking dish. Top with enchilada sauce and remaining 1 cup cheese.

Bake 15-20 minutes until bubbly.

Adapted from source: Azteca