Spinach Enchiladas   Ingredients      1 can (14-1/2 ounces) chicken broth     1 can (6 ounces) tomato paste     3 to 4 teaspoons chili powder     1 package (10 ounces) frozen chopped spinach, thawed and well drained     3 greens onions, chopped     1/3 cup sour cream     1/4 cup 4% cottage cheese, drained     1-1/2 cups (6 ounces) shredded Colby/Monterey Jack cheese, divided     6 to 8 corn tortillas (7 inches)