24 oz. small curd cottage cheese
4 cups grated cheddar or Colby cheese, divided (save 1 cup for top)
1/2 cup shredded fresh spinach
1/2 (6 oz.) can black pitted olives (Pearls)
4 oz. can green chopped chilies (Ortega)
1 tsp. oregano
1/2 tsp. cayenne pepper
1 clove chopped garlic
1 tsp. salt
12 corn tortillas
1 (28 oz.) can red enchilada sauce

Mix all the ingredients minus the tortilla and sauce. Wrap the stack of tortillas in aluminum foil and warm in the oven for 5 minutes at 325°F.

Pour half the enchilada sauce in a 12x18-inch pan. Put filling into each tortilla, roll and place seam side down in pan. When all tortillas are placed, pour the rest of the sauce on top.

Sprinkle reserved shredded cheese on top and bake at 325°F for 30 minutes.

Makes 12.

Submitted by: Treda Blanco