1 can (4 oz.) chopped green chilies
2 c. grated sharp Cheddar cheese
1 carton (16 oz.) cream style cottage cheese
1 clove garlic, crushed
1/2 tsp. coriander
1/4 tsp. salt

Combine filling. In 1/2 in hot oil fry corn tortillas a few seconds until limp on each side. Drain. Spoon 2 rounded tablespoons of filling on tortilla and roll up in 13 x 9 x 12 inch dish.

Combine: 1/2 c. sour cream 2 tbsp. chopped green chilis 1/2 c. grated cheese

Spoon over enchiladas. Sprinkle cheese down center. Bake at 350 degrees for 25-30 minutes.