4 oz. can green chilies
8 oz. sharp American cheese
12 oz. cream style cottage cheese
12 corn tortillas
1 c. sour cream
1 tsp. salt; dash of pepper
14 oz. can Las Palmas Enchilada sauce

Cut chilies in 12 strips. Fry tortillas in hot oil. Drain on paper towels. Cut 1/2 cheese into 12 strips of chilies, shred remaining cheese. Combine cottage cheese, salt and pepper. Spoon 1 heaping tablespoon of mixture on each tortilla, top each with a strip of green chile and a strip of cheese roll; roll up, place seam down into a 12 x 7 inch baking dish. Combine remaining sour cream and chile sauce. Pour over tortillas. Top with shredded cheese, and bake at 350 degrees for about 25 minutes.