Chile And Cheese Enchiladas Recipe

• 1 1/2 c. each lowfat sour cream and sm. curd cottage cheese
• 1 env. (1 ounce.) instant onion soup
• 1 c. finely minced green onion
• Salad oil
• 12 corn tortillas
• About 1 lg. can (7 ounce.) green chiles, seeded and cut in 12 thick strips
• 1 pound Jack cheese, shredded
• 1 can (10 ounce.) enchilada sauce

1. In a bowl combine lowfat sour cream, cottage cheese, onion soup and green onions; set aside.
2. In a frying pan, heat about 1/4 inch oil over medium heat; drop tortillas, one at a time, into the oil, turn over and lift out when limp, 2 to 3 seconds total.
3. Drain.
4. Spoon about 1/4 c. of the lowfat sour cream mix down the center of each tortilla, top with 1 green chile strip.
5. (If you prefer mildly seasoned enchiladas, taste the chiles and use a thinner strip.)
6. Roll up and place side by side, seam down, in 9x13 baking pan.
7. Spoon remaining cream mix proportionately over tortillas, then pour over the enchilada sauce and sprinkle remaining Jack cheese over all.
8. Bake uncovered; 350 degrees, 30 min till bubbly.
9. Let stand 5-10 min.
10. 6 servings.

sour cream, env, green onion, salad oil, corn tortillas, green chiles, cheese, enchilada sauce

Taken from cookeatshare.com/recipes/chile-and-cheese-enchiladas-18982 (may not work)