Sour Cream Enchiladas

• 3 cups sour cream
• 3 cups cottage cheese
• 3 cups cheese, shredded
• 4 eggs, beaten
• 1 cup green chili pepper, diced
• 1 12 cups corn, canned sweet yellow
• 34 cup cilantro, minced
• 12 cup onion, diced
• 1 teaspoon salt
• 3 teaspoons cumin, freshly ground
• 1 tablespoon black pepper, freshly ground
• 1 tablespoon garlic powder
• 4 cups enchilada sauce
• 3 dozen corn tortillas, softened in hot oil (2 dozen burrito sized flour tortillas)

1. Soften the tortillas in hot oil (do not fry until crisp just softened) or hot enchilada sauce.
2. Stack on a plate as they are softened.
3. Mix sour cream, 2 cups shredded cheese, beaten eggs, green chiles, cilantro, onion, salt, pepper, cumin & garlic powder in a bowl.
4. Fill tortillas with cheese mixture one at a time and roll.
5. Place in large casserole dish (or two).
6. Pour enchilada sauce over top of enchiladas.
7. Sprinkle with cheese and bake in oven at 425 degrees for 30-40 minutes or until cheese is melted.

sour cream, cottage cheese, cheese, eggs, green chili pepper, corn, cilantro, onion, salt, cumin, black pepper, garlic, enchilada sauce, corn tortillas

Taken from www.food.com/recipe/sour-cream-enchiladas-368237 (may not work)