2 c. low-fat yogurt plain
2 c. low fat cottage cheese
5-8 green onions, finely chopped
1 (16 oz.) can enchilada sauce
2 (8 oz.) cans unsalted tomato sauce
12 corn tortillas
4 oz. low-fat cheese, grated

Preheat oven to 350 degrees. Mix yogurt, cottage cheese and green onions, including tops. Set aside.

Mix enchilada sauce and tomato sauce in saucepan and heat. To make enchiladas, dip corn tortillas into warm sauce in pan to soften or warm for few seconds in a microwave oven. Spoon generously amount of grout mixture into center. Roll up tortillas and place in baking dish. Pour remaining enchilada sauce over the top. Sprinkle with the grated cheese. Bake uncovered for 30 minutes. Makes 4 servings.