Sour Cream Enchiladas

Ingredients

• 1 pint (2 cups) cottage cheese
• 16 ounces cream cheese
• 1 pint (2 cups) sour cream
• 1 clove garlic, crushed
• 1 teaspoon salt
• 1 (4 ounce) can green chili salsa
• 1/2 cup vegetable oil
• 12 corn tortillas
• 1 pound Monterey Jack cheese, cut into finger-size strips
• 1 (4 ounce) can diced green chiles
• 3/4 cup scallions, chopped

Instructions

1. Heat oven to 350 degrees F.
2. In a large bowl blend and beat until smooth the cottage cheese, cream cheese, sour cream, garlic, salt and chili salsa.
3. In a heavy 8 to 10 inch skillet heat oil over moderate heat until well heated, about 1 minute. Holding tortillas with tongs, dip into the hot oil for a few seconds on each side until limp. Drain tortillas on paper towel.
4. Place 1 strip Monterey Jack cheese in center of each tortilla, add 1 to 2 teaspoons diced green chili and 1 large tablespoon cream mixture. Roll tortillas and place seam side down in a 13 x 9 inch baking dish. Cover with remaining cream mixture and chopped scallions.
5. Bake for 20 minutes.
6. Serve immediately.