Enticing Enchiladas

• 1 pound ground chuck
• 1 small onion, chopped
• 1 cup cream-style cottage cheese
• 1 (10-ounce) can diced tomatoes and green chiles, undrained
• 1 (8-ounce) can tomato sauce
• 1 (4.5-ounce) can chopped green chiles (optional)
• 10 (6-inch) flour tortillas
• 2 cups (8 ounces) shredded Mexican cheese blend
• Garnish: chopped fresh parsley

1. Cook ground chuck and onion in a large skillet over high heat, stirring until beef crumbles and is no longer pink; drain. Return to skillet; stir in cottage cheese. Set aside.
2. Process diced tomatoes and tomato sauce in a food processor until smooth, stopping to scrape down sides. Stir in chopped chiles, if desired.
3. Spoon 2 to 3 tablespoons ground beef mixture down the center of each tortilla; top each with 2 tablespoons tomato mixture and 1 1/2 tablespoons cheese. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Pour remaining tomato mixture over top; sprinkle with remaining cheese.
4. Bake enchiladas at 350u0b0 for 20 minutes or until bubbly. Garnish, if desired.

ground chuck, onion, creamstyle cottage cheese, tomatoes, tomato sauce, green chiles, flour tortillas, parsley

Taken from www.myrecipes.com/recipe/enticing-enchiladas (may not work)