Chile And Cheese Enchiladas Recipe

1. 1

   In a bowl combine lowfat sour cream, cottage cheese, onion soup and green onions; set aside.

2. 2

   In a frying pan, heat about 1/4 inch oil over medium heat; drop tortillas, one at a time, into the oil, turn over and lift out when limp, 2 to 3 seconds total.

3. 3

   Drain.

4. 4

   Spoon about 1/4 c. of the lowfat sour cream mix down the center of each tortilla, top with 1 green chile strip.

5. 5

   (If you prefer mildly seasoned enchiladas, taste the chiles and use a thinner strip.)

6. 6

   Roll up and place side by side, seam down, in 9x13 baking pan.

7. 7

   Spoon remaining cream mix proportionately over tortillas, then pour over the enchilada sauce and sprinkle remaining Jack cheese over all.

8. 8

   Bake uncovered; 350 degrees, 30 min till bubbly.

9. 9

   Let stand 5-10 min.

10. 10

    6 servings.

* Per serving · 4 servings · Values may vary.