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
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