1 med. onion, chopped
1 tbsp. olive oil or butter
1 (10 oz.) pkg. frozen spinach, thawed and drained
1 c. shredded cheese
1 c. cottage cheese
1 c. finely chopped broccoli
1 c. picante sauce
1 1/4 tsp. cumin
3/4 tsp. garlic powder
8 (7 inch) flour tortillas
Shredded lettuce

Cook onion in oil in 10 inch skillet unitl tender; add spinach and cook and stir until moisture evaporates. Remove from heat. Stir in 1/2 cup shredded cheese, cottage cheese, broccoli, 1/3 cup of picante, cumin and garlic. Spoon 1/3 cup spinach mixture down center of each tortilla; roll up. Space seam side down in lightly greased 11x7x2 inch baking dish.

Spoon remaining 2/3 cup picante sauce evenly over enchiladas. Cover with foil and bake at 350 degrees for 20 minutes until hot. Sprinkle with remaining cheese. Top with lettuce and serve with extra picante. Makes 4 servings.