Spinach, Corn and Roasted Red Pepper Enchiladas

Filling:

1 cup fat free cottage cheese
10 oz frozen chopped spinach (thaw this and press out the excess water in a colander)
1 tbsp olive oil
1 medium onion minced
1/2 tsp ground cumin
1 1/2 cups frozen corn, also thawed
7 oz diced roasted red peppers (drained and patted dry if canned)
2 tbsp grated Parmesan cheese
1/4 tsp salt
1/2 tsp oregano
pepper to taste

You will also need (8)8 inch wheat tortillas (I think mine were 10in, but it doesn't seem to matter as long as they fit in the baking dish.

The Sauce:
1 1/4 cup mild salsa
1/2 cup heavy cream
1/4 cup milk

1 1/4 cup Montery Jack Cheese

Preheat oven to 375. Puree cottage cheese in a blender until smooth, put in a medium sized bowl. Saute the onion in the olive oil until slightly carmelized, add cumin and spinach, saute until heated through. Let this cool, then mix with the cottage cheese and remaining filling ingredients. Grease 9x13 baking dish with butter. Divide filling into 8 portions and fill and roll tortillas with the filling (put them on a plate and not in the baking dish once they are rolled). Combine the sauce ingredients in a small bowl, spoon a little bit of the sauce into the bottom of the baking pan (just barely coat it). place the rolled enchiladas into the baking dish and cover with the rest of the sauce. Sprinkle shredded montery jack on top of the enchiladas, cover with tin foil and bake for 25 minutes... Take the foil off and bake for 5 more minutes.