Cook onion in butter in, 10-inch skillet until tender, about 3 minutes. Add spinach; cook and stir until moisture evaporates. Remove from heat; stir in 1/2 cup of the cheddar cheese, ricotta cheese, broccoli, 1/3 cup of the picante sauce, cumin and garlic salt. Spoon 1/3 cup of the spinach mixture down center of each tortilla; roll up. Place seam side down in lightly greased 11x7x2 inch baking dish. Spoon remaining 2/3 cup picante sauce evenly over enchiladas. Cover with foil; bake at 350F about 20 minutes or until heated through. Sprinkle with remaining 1/2 cup cheddar cheese top with lettuce and radishes, if desired. Serve with additional picante sauce.
Makes 4 servings.
Cajun Country -- New Iberia, Louisiana