Cottage Cheese Enchiladas With Green Sauce

• 1 c. small curd cottage cheese
• 2 c. Jack cheese
• 2 Tbsp. cilantro, chopped or parsley
• 1/2 tsp. salt
• 1/2 tsp. oregano
• 1/2 tsp. thyme
• 1/2 tsp. marjoram
• 4 corn tortillas
• 4 oz. can green chilies
• 1/2 c. water
• 1 chicken bouillon cube
• 3 large romaine leaves
• 2 Tbsp. oil

1. Blend green chilies, water, bouillon cube and romaine until pureed.
2. Heat 2 tablespoons of oil in skillet.
3. Simmer chili mixture until slightly thickened, about 3 minutes.
4. Stir often. Mix cottage cheese with 1 cup Jack cheese, cilantro and spices. Fry tortillas in lightly oiled skillet until softened.
5. Fill each with cheese mixture and roll.
6. Pour 2/3 of green sauce into an 11 x 7-inch baking dish and place enchiladas in sauce.
7. Top with remaining sauce and 1 cup grated Jack cheese.
8. Bake for 15 to 20 minutes at 400u0b0.

cheese, cheese, cilantro, salt, oregano, thyme, marjoram, corn tortillas, green chilies, water, chicken, romaine leaves, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230878 (may not work)