Spinach and Broccoli Enchiladas

 1 medium onion, chopped

2 tsp olive oil

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry

1 cup finely chopped fresh broccoli

1 cup picante sauce, divided

1/2 tsp garlic powder

1/2 tsp ground cumin

1 cup cottage cheese

1 cup shredded cheddar cheese, divided

8 flour tortillas (8 inches), warmed

1.  Preheat oven to 350 degrees.  In a large nonstick skillet over medium heat, cook and stir onion in oil until tender.Add spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through.

2. Remove from heat; stir in cottage cheese and 1/2 cup cheddar cheese; spoon about 1/3 cup spinach mixture down center of each tortilla.  Roll up and place seam side down in a 13x9 inch baking dish coated with cooking spray.  Spoon remaining picante sauce over top.

3.  Cover and bake 20-25 minutes or until heated through.  Uncover; sprinkle with remaining cheese.  Bake 5 minutes longer or until cheese is melted.