Chile And Cheese Enchiladas
|Small curd cottage cheese||1 1⁄2 Cup (24 tbs)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Instant onion soup||1 Ounce (1 Envelope)|
|Finely chopped green onion||1 Cup (16 tbs)|
|California green chiles||7 Ounce, seeded and cut in 12 thick strips (1 Large Can)|
|Jack cheese||1 Pound, shredded|
|Enchilada sauce||1 Can (10 oz)|
In a bowl combine sour cream, cottage cheese, onion soup, and green onions; set aside.
Fry tortillas in oil.
Spoon about 1/4 cup of sour cream mixture down center of each tortilla; top with 1 green chile strip, then add about 1/4 cup of the jack cheese.
Roll up and place side by side, seam side down, in a 9 by 13-inch baking pan.
Spoon remaining sour cream mixture evenly over tortillas, then pour enchilada sauce over them and sprinkle remaining jack cheese over all.
Bake, uncovered, in a 350° oven for 30 minutes or until bubbly.