Chile and Cheese Enchiladas

Chile and Cheese Enchiladas

1 ½ cups sour cream

1 ½ cups small curd cottage cheese.

1 envelope instant onion soup mix

1 cup finely chopped green onions (2 bunches)

salad oil

12 corn tortillas

1-7 oz can green chiles, seeded and cup into 12 strips

1 lb jack cheese, shredded

1 can (10 oz) enchilada sauce, mild

In bowl combine sour cream and cottage cheese, onion soup mix and green onions.  Set aside.  Dip tortillas in ¼ in hot oil, one at a time, turning once, and drain.  Spoon about ¼ cup sour cream mixture down the center of each tortilla.  Top with 1 green chile strip (Canned chiles vary in spiciness.  You may wish to use a thinner strip).  Then add about ¼ cup jack cheese.  Roll up and place side by side, seam side down in a 9x13 baking pan.  Spoon the remaining sour cream mixture evenly over the tortillas.  Then pour, over all, the enchilada sauce and sprinkle remaining jack cheese on top.  Bake, uncovered, in a 350 oven for 30 minutes, or until bubbly.  Let stand 5 to 10 minutes.  (Or cover, refrigerate, heat and serve next day).