4 oz. whole green chilies
12 corn tortillas
salt and pepper, to taste
1/2 lb. sharp cheese, cut in 12 thin long slices
1 (15 oz.) can enchilada sauce
1 cup dairy sour cream
12 oz. cream style cottage cheese
1 lb. ground beef, browned & drained

Preheat oven to 350°F.

Drain chilies and cut into 12 strips. Combine sour cream and cottage cheese, salt and pepper to taste. Reserving half of sour cream mixture, spoon remainder into tortillas along with browned and drained ground beef. Top each with strip of chili and a strip of cheese. Roll up tortillas and place seam side down in dish.

Combine the reserved sour cream mixture with enchilada sauce. Pour over tortillas.

Bake at 350°F for 25 minutes. Serve with shredded lettuce, chopped onions and shredded cheese.