2 c. cottage cheese
1 lb. cheddar cheese
1/4 c. chopped, cooked onions
1/4 c. crushed tostados
2 tbsp. chopped olives
2 tbsp. chopped jalapeno chilies
1 tsp. salt
12 tortillas
Oil

2 cans cream of mushroom soup (Campbell's)
1 (3 1/2 oz.) can Ortega chilies
1 lg. onion, chopped
1 clove garlic, minced
1 can chicken broth
1/2 c. raw pureed spinach
1/2 tsp. salt
2 tbsp. flour
Sour cream

Cheese Enchiladas: Mix cheeses, onions, tostados, olives and chilies; add salt. Fry tortillas in oil until soft and pliable, not crisp. Drain and dip into Green Enchilada sauce, coating both sides. Place filling in center of tortillas and roll. Place in greased baking dish with overlapped edges down. Pour remaining sauce over rolled enchiladas and bake in moderate oven, 350 degrees, until piping hot. Top with sour cream after removing enchiladas from oven.

Green Enchilada Sauce: Puree mushroom soup, chilies, onion and garlic in blender. Add to chicken broth and bring to boil; add pureed spinach and salt and simmer 10 to 15 minutes. Thicken with flour mixed with a little cold water. Stir into sauce and bring to a boil. Reduce heat and stir constantly to avoid lumping.