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1
In a bowl combine lowfat sour cream, cottage cheese, onion soup and green onions; set aside.
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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.
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3
Drain.
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4
Spoon about 1/4 c. of the lowfat sour cream mix down the center of each tortilla, top with 1 green chile strip.
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5
(If you prefer mildly seasoned enchiladas, taste the chiles and use a thinner strip.)
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6
Roll up and place side by side, seam down, in 9x13 baking pan.
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7
Spoon remaining cream mix proportionately over tortillas, then pour over the enchilada sauce and sprinkle remaining Jack cheese over all.
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8
Bake uncovered; 350 degrees, 30 min till bubbly.
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9
Let stand 5-10 min.
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10
6 servings.
