Bake tortillas at 450 degrees for 5 minutes. Bake enchiladas at 450 degrees for 30 minutes.

1 tbsp. olive oil
1 lg. onion, finely chopped
4 to 5 cloves garlic, minced
10 oz. frozen chopped spinach, thawed & drained
8 corn tortillas
1 (10 oz.) can mild enchilada sauce
1 c. cottage cheese
1 c. shredded Cheddar cheese
2 egg whites
1/2 tsp. salt
Shredded Cheddar cheese & chopped chives, for topping (optional)

Preheat oven to 450 degrees. Heat oil in medium size skillet over medium heat. Add onion, saute 3 minutes. Add garlic, saute 1 minute. Add spinach, cook, stirring, until mixture is dry. Set aside.

Wrap tortillas in aluminum foil. Place packet on oven shelf. Bake 5 minutes to warm tortillas. Pour enchilada sauce into 11 x 7 x 2 inch baking dish. Set aside.

Combine cottage cheese, Cheddar, egg white and salt in medium bowl. Stir in spinach mixture. One at a time, remove warm tortillas from foil packet. Spread 1/4 cup cottage cheese mixture in center. Roll tortilla up and place seam side down in baking dish. Repeat with remaining tortillas and cheese mixture. Cover tightly with aluminum foil.