• Remove tortillas from refrigerator; set aside.
• Preheat oven to 375 degrees F.
• Heat a large non-stick skillet that has been lightly coated with cooking spray.
• Heat green onions and spinach until tender and moisture is evaporated, stirring occasionally.
• Remove from heat; stir in cottage cheese, sour cream and 1 cup shredded cheese (reserve 1 cup for later).
• Warm tortillas according to package directions.
• Divide filling between tortillas and spoon down the center of each tortilla;
• Roll up.
• Place seam side down in 9xl3-inch baking dish.
• Pour enchilada sauce evenly over tortillas; top with remaining shredded cheese.
• Bake for 15-20 minutes or until bubbly and heated through.
  
  Makes 10 enchiladas

Nutrition Information 1/10th of recipe (1 enchilada)

Total calories: 198
Totalfat: 5.3 grams
Calories from protein: 25%
Calories from carbohydrates: 50%
Calories from fat: 24%

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