Chile And Cheese Enchiladas

Directions

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