Spinach,Roasted Red Pepper,and Corn Enchiladas

Puree the cottage cheese in a blender until perfectly smooth.Scrape it into a medium size bowl.

Place spinach in a strainerand press out all it’s liquidwith the back of a large spoon.Set the spinach aside.

Heat the olive oil in a large skilletover medium heat.Addthe onion and saute,stirring frequently,until golden brown and soft,about 10 minutes.Add the cuminand cook two minutes to toast it.Stir in spinachand cook two minutes,tossing frequently.Let the mixture cool,then stir in the cottage cheese along with all remaining filling ingredients.( the filling may be prepared and chilled up 24 hours in advance.) 4. Prehaet the oven to 375 degrees.Butter a 9 x 13-inch baking dish.If your tortillas seem dry and might tear easily, use a pastry brush and lightly brush each one on both sides with some water.Divide the spinach mixturinto 8 portions and place a portionalong the bottom of each tortilla and roll tightly.Place the enchiladas on the counter as you complete them.

To make the sauce ,combine the salsa,cream, and milk in a small bowl.Spoon a thin layer of sauce on the bottom of thebaking dish.Place the enchiladasin the dish,then spoon on the remaining sauce. Sprinkle some cheesealong each enchilada.( the enchiladas may be preparedto this point up to 8 hours in advance.Cover and chill if longer than 1 hour.Bring to room tempature before baking.)Bake ,covered,25 minutes.Remove the cover and bake 5 more minutes,or until golden and bubbly.Let sit 5 minutes before serving.