Spinach Broccoli Enchiladas and Spanish Rice

1 medium Onion, chopped
1 t. olive oil
¾ – 1 lb. Spinach
1 c. finely chopped Broccoli
1 cup picante sauce, divided  (Use thick, spicy, chunky salsa or picante sauce)
1/2 t. garlic powder
1/2 t. ground cumin
1 c. (8 oz.) cottage cheese
1 c. shredded cheddar cheese, divided
8 flour tortillas (8-inch)
In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. Add the spinach, broccoli, 1/3 c. picante sauce, garlic powder and cumin; heat through.
Remove from the heat; stir in cottage cheese and half of cheddar cheese. Right in the skillet, divide the mixture into 8 parts. Spoon each part onto a tortilla, fold, and lay seam down in a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Spoon remaining picante sauce over the top.
Cover and bake at 350 degrees or until heated through. Uncover, sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted.