12 corn tortillas
1 (15 oz.) can red enchilada sauce
1 cup vegetable oil, for frying

FILLING:

1 (8 oz.) tub small curd cottage cheese
2 cups shredded Colby cheese, divided (save 1/2 cup for top)
2 cups fresh chopped spinach
1 (6 oz.) can sliced black olives, drained (Pearls)
1 (4 oz.) can diced chilies, drained (Ortega)
1 tsp. oregano
1 tsp. cayenne pepper
1 tsp. salt

Preheat oven to 350°F.

Mix all filling ingredients and set aside.

Lightly fry each tortilla in oil then dip them in enchilada sauce.

Fill each tortilla with about a half cup of filling and place seam side down in a 13x9-inch pan.

Top all enchiladas with reserved shredded Colby cheese and the rest of the red enchilada sauce.

Bake at 350°F for 20 minutes.

Makes 12.

Submitted by: Treda Blanco