Sour Cream Enchiladas

• 1 can chopped green chili (optional)
• 1 carton sour cream
• 1 carton cottage cheese
• 1 lb. sharp cheddar cheese
• 2 dozen. corn tortillas
• 2 Tbsp. cooking oil
• 2 c. enchilada sauce

1. Soften tortillas by dipping in hot oil for 2-3 seconds, drain on paper towels and set aside.
2. In medium size bowl mix sour cream, cottage cheese and green chili; set aside.
3. Grate 1 cup cheese; set aside.
4. Cut remaining cheese into 24 slender sticks (about 1/2 x 2
5. inches).
6. Taking one tortilla shell at a time, place a stick of cheese and a heaping tablespoon of sour cream mixture on it and roll.
7. Place the rolled tortillas in a 9 x 13 inch casserole dish.
8. Cover tortillas with enchiladas sauce.
9. Top with grated cheese.
10. Bake at 350u0b0 for 20 minutes or until hot and bubbly.

green chili, sour cream, cottage cheese, cheddar cheese, corn tortillas, cooking oil, enchilada sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=83164 (may not work)