Cottage cheese enchiladas!

Dustin LOVES himself some enchiladas. I made chicken enchiladas last month and they were gooooooooood. The only complaint I got was that they could have had more sauce. So I have decided to try my hand at spinach and cheese enchiladas. Of course there is no recipe online that fits the "clean" definition so I have done some tweaking and combined a few recipes. I'm using my chicken enchilada recipe for the sauce and for the "base" recipe for the enchiladas. I am making these tonight for dinner so I will update on how they turn out and what Dustin the enchilada lover thinks of them!

P.S. You guys know that cottage cheese is my "go to" secret ingredient. It has never let me down yet so I am kinda excited to see how these turn out!

Spinach and cottage cheese enchiladas

Ingredients:

5 medium whole-wheat tortillas (5-6″ each)
few handfuls of shredded cheese to top enchiladas ( I am using natural mozzarella)

Filling:

1/2 cup natural mozzarella cheese
2 cups low fat cottage cheese
4 oz green chiles, chopped and drained
1 tsp ground cumin (didn't measure just a couple shakes)
1 tsp chili powder ( couple shakes)
1/2 tsp ground black pepper
1/4 tsp sea salt

About 2 cups of frozen spinach (thawed, drained, and patted dry with paper towel)

Sauce:

15 oz all-natural diced tomatoes with chiles (optional but Dustin like his really saucy)
15 oz all-natural tomato sauce
2 cloves garlic, minced
1 1/2 tsp chili powder
1/4 tsp sea salt
1/2 tsp ground black pepper

Directions:
Preheat oven to 350*.
Combine all filling mixture ingredients (up until the spinach ) in a large bowl and set aside.
Combine sauce ingredients in the nonstick pan; set over medium heat and cook until warm, about 10 minutes.
Spread a thin layer of sauce on the bottom of a baking dish. Divide filling mixture evenly among tortillas, and top with spinach. Fold sides over and place seam-side down in the casserole dish. Top enchiladas evenly with remaining sauce, and sprinkle with cheese (I sprinkle Dustin's half with cheese and leave mine as is). Bake in center of oven for 20 minutes. I like to top the enchiladas with a tbsp or two of olives before baking. If it looks like it lacks some sauciness add some salsa! It spices it up a bit and adds a little more juice to the sauce.

* UPDATE* These. Were. To. Die. For. Dustin RAVED about them! I loved them too! Sooo good. Filling but not too filling and spicy but not too spicy. They really turned out great! Next time I am going to leave out the 1/2 cup of Mozerella cheese I added to the filling. Just to cut down on the cheese (more for me than Dustin who doesn't think there is such a thing as too much cheese).