Creamy Spinach Enchiladas

INGREDIENTS

• 1 Tbsp. margarine or butter
• 1/2 cup sliced green onions
• 1 (9oz.) pkg. frozen spinach, thawed, well drained
• 1 cup small-curd cottage or ricotta cheese
• 1/2 cup sour cream
• 6 oz. (1.5 cups) shredded Monterey Jack cheese
• 12 (6-inch) corn tortillas, heated
• 1 (10oz) can enchilada sauce
• Sliced green onions, if desired

DIRECTIONS

1. Heat oven to 375. Melt margarine in large skillet over medium-high heat. Add 1/2 cup onions; cook and stir 2 minutes or until crisp-tender. Add spinach; cook 1 minute or until spinach is thoroughly heated, stirring occasionally. Remove from heat. Stir in cottage cheese, sour cream and 1 cup of the cheese.
2. Spoon 1/4 cup filling down center of each tortilla; roll up. Place, seam side down, in ungreased 13x9-inch (3 quart) glass baking dish. Pour enchilada sauce evenly over tortiallas; sprinkle with remaining cheese.
3. Bake at 375 for 15-20 minutes or until bubbly and thoroughly heated. Sprinkle with sliced green onions.

Serves 6