Spinach Enchiladas Recipe: How to Make It

Ingredients

• 1 can (14-1/2 ounces) chicken broth
• 1 can (6 ounces) tomato paste
• 3 to 4 teaspoons chili powder
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 3 greens onions, chopped
• 1/3 cup sour cream
• 1/4 cup 4% cottage cheese, drained
• 1-1/2 cups shredded Colby/Monterey Jack cheese, divided
• 6 to 8 corn tortillas (7 inches)