1 c. cooked, finely chopped turkey (or chicken, or roast)
2 c. low-fat cottage cheese
1 onion, minced
1/2 tsp. salt
1/2 tsp. cumin
1 clove garlic, minced
24 corn tortillas

Whip cottage cheese in blender until smooth. Mix with rest of ingredients, except tortillas. Steam tortillas in a covered bowl in the microwave to soften. Roll 1-2 tablespoons of mixture in tortillas and place in baking dish sprayed with Pam. 1/2 can water

Spoon soup mixture over enchiladas.

Sprinkle over enchiladas. Bake at 375 degrees for approximately 20 minutes. Makes 24.