This is another new dish I've made and another delicious one.

PREP TIME 25 min
COOK TIME 25 min
Makes 8 servings

Recipe by taste of home

Ingredients​

• 1 medium onion, chopped
• 2 teaspoons olive oil
• 1 package frozen chopped spinach, thawed and squeezed dry
• 1 cup finely chopped fresh broccoli
• 1 cup picante sauce, divided ( see below)
• 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 , warmed

If you can't find picantre sauce substitute for salsa or passata sauce and add a little chili which is optional

Directions​

1. Preheat oven to 175° or 155° fan-forced. 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.
2. 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.
3. 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.

Nutrition Facts​

1 enchilada: 246 calories, 8g fat (3g saturated fat), 11mg cholesterol, 614mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 13g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 lean meat, 1/2 fat.