Spinach Enchiladas

Ingredients

• 1 tablespoon butter
• 1/2 cup diced onion
• 2 garlic cloves, minced
• 1 bunch spinach
• 1/2 cup low fat cottage cheese
• 1/2 cup sour cream
• 1/2 cup corn
• 1/4 cup pitted black olives, diced
• 2 cups four-cheese Mexican blend cheese, shredded
• 20 ounces enchilada sauce
• 7 corn tortillas

Directions

1. 1

   Preheat oven to 375 degrees Farenheit.

2. 2

   Pinch off woody ends of spinach, place in boiling water for about 30 seconds, or until vibrant green, drain, and squeeze out excess water.

3. 3

   Place butter in skillet, melt, and added in onions and garlic, cook until fragrant, not brown.

4. 4

   Add in spinach, corn, and black olives, cook for 5 minutes, stirring often.

5. 5

   Remove from heat, stir in cottage cheese, sour cream, and 1 cup cheese.

6. 6

   Warm tortillas in the microwave, (I did mine all at once, it took forever, and they didn't turn out correctly), I'd recommend one at a time, for probably 10-15 seconds each.

7. 7

   Spoon roughly 1/4 cup of the mixture into each tortilla and roll up and place seam-side down in a 9x13 in baking dish.

8. 8

   Cover with enchilada sauce and remaining 1 cup cheese.

9. 9

   Bake for 15-20 minutes, or until sauce is bubbling, and cheese is lightly brown at the edges.