Chili & Cheese Enchiladas
|Sour cream||1⁄2 Pint|
|Small curd cottage cheese||1⁄2 Pint|
|Dry onion soup mix||1⁄2 Tablespoon (1/2 Envelope)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Enchilada sauce||2 Can (20 oz)|
|Whole green chili peppers||1 Can (10 oz), seeded and cut into 16 strips|
|Shredded jack cheese||2 Cup (32 tbs)|
In a small bowl, stir together sour cream, cottage cheese, onion soup mix, and green onions; blend well and set aside.
Pour 1/2 cup of the enchilada sauce over bottom of a 7 by 11 inch baking dish; set aside.
Stack tortillas together and wrap in two paper towels.
Microwave on HIGH (100%) for 1 minute or until tortillas are softened (they roll more easily when soft).
Be sure not to overheat â€” they become brittle.
To assemble enchiladas, place 1 chili pepper strip down center of each tortilla.
Top with 3 tablespoons of the sour cream mixture, then sprinkle with 2 tablespoons of the jack cheese; cover with another chili pepper strip.
Roll to enclose.
Arrange, seam side down, in sauce in baking dish.
Pour remaining enchilada sauce evenly over tortillas.
Cover loosely with plastic wrap.
Microwave on HIGH (100%) for 10 to 12 minutes (rotating dish 1/4 turn after 5 minutes) or until heated through.
Sprinkle with remaining 1 cup jack cheese and let stand, covered, for 5 minutes before serving.