Ingredients
2 10 oz. cans enchilada sauce
1 12 oz. container cottage cheese
1 8 oz. carton sour cream
1 4.5 oz. can chopped green chiles, undrained
1/4 t. salt
8 (8 inch) flour tortillas
1 c. (4 ozs.) shredded Monterey Jack cheese with peppers
1 2 1/4 oz. can sliced ripe olives, drained
1 c. (4 ozs.) shredded Cheddar cheese
Garnishes: sour cream, sliced ripe olives, cilantro sprigs
Preparation
Spread 3/4 c. enchilada sauce in a lightly greased 13 x 9 baking dish. Combine cottage cheese and next 3 ingredients; spoon about 1/3 c. mixture down center of each tortilla. Sprinkle evenly with Monterey Jack cheese; roll up, and place, seam side down, in baking dish. Top with remaining enchilada sauce; sprinkle with 1 can olives. Cover and bake at 350 degrees for 30 minutes. Uncover and sprinkle with Cheddar cheese. Bake 5 more minutes. Garnish if desired. Serve immediately.
