Spinach & Broccoli Enchiladas - South Michigan Food Bank

Ingredients

• 1 medium onion, chopped
• 2 teaspoons olive oil
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup finely chopped fresh broccoli
• 1 cup picante sauce, divided
• 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 (8 inches), warmed