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

1/2 teaspoon garlic powder

8 6-inch corn tortillas

Preheat oven to 450 F. Coat an 8-inch-square baking dish with cooking spray.

Place tomatoes, onion, 2 teaspoons chipotle and the salt in a blender. Puree until smooth.

Mash cottage cheese in a medium bowl; stir in spinach, 1/2 cup cheese, scallion whites, garlic powder and the remaining 1 teaspoon chipotle.

Spread 1/4 cup of the tomato sauce in the prepared baking dish. Cover with 4 tortillas (they will overlap). Spread on 1/2 cup sauce, then all the spinach filling. Top with another 1/4 cup sauce. Layer on the remaining 4 tortillas and the remaining 1 cup sauce. Sprinkle the remaining 1/2 cup cheese on top.

Bake the casserole until the cheese is melted and the filling is hot, about 25 minutes. Sprinkle with 2 tablespoons of the reserved scallion greens.

Recipe notes: Chipotle chile peppers in adobo sauce are smoked jalapenos packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep for up to two weeks in the refrigerator or six months in the freezer.

Recipe nutrition: Per serving: 326 calories; 11 g fat (6 g sat, 3 g mono); 29 mg cholesterol; 35 g carbohydrate; 0 g added sugars; 7 g total sugars; 24 g protein; 7 g fiber; 551 mg sodium; 709 mg potassium.

Nutrition bonus: Vitamin A (178 percent daily value), Calcium (44 percent dv), Folate (37 percent dv), Vitamin C (31 percent dv), Magnesium (29 percent dv)

2 Carbohydrate Serving(s)

Exchanges: 1 1/2 starch, 2 vegetable, 1 1/2 lean meat, 1 medium-fat meat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)