Spinach Enchiladas

Directions

1. 1
   Preheat oven to 375 degrees Farenheit.
2. 2
   Pinch off woody ends of spinach, place in boiling water for about 30 seconds, or until vibrant green, drain, and squeeze out excess water.
3. 3
   Place butter in skillet, melt, and added in onions and garlic, cook until fragrant, not brown.
4. 4
   Add in spinach, corn, and black olives, cook for 5 minutes, stirring often.
5. 5
   Remove from heat, stir in cottage cheese, sour cream, and 1 cup cheese.
6. 6
   Warm tortillas in the microwave, (I did mine all at once, it took forever, and they didn't turn out correctly), I'd recommend one at a time, for probably 10-15 seconds each.
7. 7
   Spoon roughly 1/4 cup of the mixture into each tortilla and roll up and place seam-side down in a 9x13 in baking dish.
8. 8
   Cover with enchilada sauce and remaining 1 cup cheese.
9. 9
   Bake for 15-20 minutes, or until sauce is bubbling, and cheese is lightly brown at the edges.