Spinach Enchiladas

• 1 14-ounce can diced tomatoes
• 1 Small onion, chopped
• 3 teaspoons Minced canned chipotle chiles, divided
• ¼ teaspoon Salt
• 1½ cups Low-fat, reduced-sodium cottage cheese
• 1 10 oz package frozen chopped spinach, thawed and squeezed dry
• 1 cup Shredded Monterey Jack cheese, divided
• 1 Bunch scallions, sliced, white and green parts separated
• ½ teaspoon Garlic powder
• 8 6-inch corn tortillas

Preheat oven to 450°F. Coat an 8-inch-square baking dish with cooking spray.

Place tomatoes, onion, 2 teaspoons chipotle and salt in a blender. Puree until smooth. Mash cottage cheese in a medium bowl; stir in spinach, 1/2 cup cheese, scallion whites, garlic powder and the remaining 1 teaspoon chipotle.

Spread 1/4 cup of the tomato sauce in the prepared baking dish.Cover with 4 tortillas (they will overlap). Spread on 1/2 cup sauce, then all the spinach filling. Top with another 1/4 cup sauce. Layer on the remaining 4 tortillas and the remaining 1 cup sauce. Sprinkle the remaining 1/2 cup cheese on top.

Bake the casserole until the cheese is melted and the filling is hot, about 25 minutes. Sprinkle with 2 tablespoons of the reserved scallion greens.

Servings: 4