2 med. onions, chopped
1-2 cloves garlic, minced or pressed
1 tbsp. minced chiles
2 tsp. ground cumin
3 tbsp. vegetable or olive oil
2 1/2 - 3 c. chopped bell peppers (use red, green and yellow if possible)
8 oz. cream cheese
1 1/2 c. grated Cheddar cheese
1/2 c. cottage cheese
8 corn or flour tortillas

In a large skillet saute onions, garlic, chiles and cumin in oil for 5-7 minutes or until onions are soft. Add the chopped peppers, cover and cook over low heat about 10 minutes, or unitl tender. Remove from heat and immediately stir in all the cheeses. Preheat oven to 350 degrees. Warm tortillas briefly in the microwave or hot skillet to soften them. Spoon 1/4 - 1/2 cup of filling down the center and roll up. Place seam side down in an oiled baking pan.

Bake tightly covered for 20-25 minutes, or pour the sauce over the enchiladas and bake. Serve on a bed of rice and top with sauce.

SAUCE:

Sauté:

2 tbsp. oil
1 c. chopped onions
1 clove garlic, minced

Add:

2 c. chopped tomatoes
8 oz. can tomato sauce
1/2 tsp. salt
1 tsp. cumin (or more if desired)
Pinch of cayenne pepper

Simmer sauce for 30 minutes uncovered.