Cheese Enchiladas

• 2 10 oz. cans enchilada sauce
• 1 12 oz. container cottage cheese
• 1 8 oz. carton sour cream
• 1 4.5 oz. can chopped green chiles, undrained
• 1/4 t. salt
• 8 (8 inch) flour tortillas
• 1 c. (4 ozs.) shredded Monterey Jack cheese with peppers
• 1 2 1/4 oz. can sliced ripe olives, drained
• 1 c. (4 ozs.) shredded Cheddar cheese
• Garnishes: sour cream, sliced ripe olives, cilantro sprigs

1. Spread 3/4 c. enchilada sauce in a lightly greased 13 x 9 baking dish.
2. Combine cottage cheese and next 3 ingredients; spoon about 1/3 c. mixture down center of each tortilla. Sprinkle evenly with Monterey Jack cheese; roll up, and place, seam side down, in baking dish. Top with remaining enchilada sauce; sprinkle with 1 can olives.
3. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with Cheddar cheese. Bake 5 more minutes. Garnish if desired. Serve immediately.

enchilada sauce, cottage cheese, sour cream, green chiles, salt, flour tortillas, shredded monterey jack cheese with peppers, olives, cheddar cheese, sour cream

Taken from www.epicurious.com/recipes/member/views/cheese-enchiladas-1266395 (may not work)