FILLING:

14 oz. can green chilies
2 c. grated sharp cheese
1 (16 oz.) carton cottage cheese
1 clove crushed garlic
1/2 tsp. ground coriander
1/4 tsp. salt

ENCHILADAS:

1 dozen corn tortillas
1 (8 oz.) can tomato sauce
1/2 c. grated sharp cheddar cheese

Combine filling; mix well. Fry tortillas until limp; drain. Fill each with 1 tablespoon filling, roll up and place in 13"x9"x2" pan, seam side down. Combine tomato sauce, sour cream, green chilies. Spoon mixture over each. Sprinkle cheese down middle. Done when cheese melts and sauce is bubbly, 25 to 30 minutes in 350 degree oven.