Coat an 8-inch-square baking dish with Roasted Chili w/Lime Olive Oil.
Place tomatoes, onion, 2 teaspoons chipotle and 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 and drizzle Roasted Chili w/Lime Olive Oil on top.
Chipotle chile peppers in adobo sauce are smoked jalapeños 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 2 weeks in the refrigerator or 6 months in the freezer.