1 1/2 c. sour cream & cottage cheese
1 (1 oz.) onion soup instant mix
1 c. chopped green onions
12 corn tortillas
1 lg. can (7 oz.) green chilies, seeded, cut in 12 strips
1 lb. Jack cheese, shredded
1 can (10 oz.) enchilada sauce, mild
Salad oil

Combine sour cream, cottage cheese, onion soup and green onion. Set aside. In pan heat 1/4 inch oil; dip tortillas in. Turn over, lift out when limp (2-3 seconds) and drain.

Spoon 1/4 cup mixture down center. Top with chili. Add 1/4 cup cheese. Roll up; place seam side down in 9 x 13 inch pan. Spoon over the remaining mixture and enchilada sauce and cheese. Bake in a 350 degree oven for 30 minutes or bubbly. 6 servings or 2 enchiladas.