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Vegetarian Spinach Enchiladas
Ingredients
  • 1 14-ounce can diced tomatoes
  • 1 small onion, chopped
  • 3 teaspoons minced canned chipotle chiles (see Tip), divided
  • ¼ teaspoon salt
  • 1 ½ cups low-fat, reduced-sodium cottage cheese
  • 1 10-ounce 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
Steps
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