1 (14 1/2 oz.) chicken broth
1 (6 oz.) tomato paste
3 to 4 tsp. chili powder
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
3 green onions, chopped
1/3 c. sour cream
1/4 c. small curd cottage cheese, drained
1 1/2 c. shredded Colby cheese, divided
6 to 8 flour tortillas

Preheat oven to 350°F. In a saucepan, whisk together broth, tomato paste and chili powder. Simmer, uncovered, for 5 minutes. In a bowl, combine spinach, onions, sour cream and cottage cheese; stir in 1 cup shredded cheese. Spoon 1/2 cup sauce into a greased 11 x 7 x 2-inch baking dish. Dip tortillas into remaining sauce. Spoon 1/4 cup spinach mixture down the center of each tortilla. Roll up and place, seam side down, in baking dish. Top with remaining sauce and cheese.

Bake, uncovered, at 350°F for 20 minutes or until bubbly.