4oz. can whole green chiles
12 corn tortillas
8 oz. sharp American, Jack or Cheddar
1 cup sour cream
12 oz. cream style cottage cheese
14 oz. can mild enchilada sauce
Drain chiles, remove seeds & rinse. Cut into 12 strips. Fry tortillas in hot oil a few seconds on each side & drain on paper towels (or warm for a few seconds in the microwave to make them more pliable). Cut half of cheese into 12 strips. Shred remaining cheese. Combine sour cream, cottage cheese, salt & pepper. Spoon heaping T. of mixture on each tortilla & top each with a strip of cheese & chili. Roll & place seam side down in 9 x 12 pan. Combine remaining sour cream mixture & enchilada sauce. Pour over enchiladas. Top with shredded cheese. Bake @ 350 degrees 20-30 mins.