FILLING:

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

SAUCE:

1 (8 oz.) can tomato sauce
1/2 c. sour cream
2 tbsp. chopped green chilies
1/2 c. grated Cheddar cheese

Preheat oven to 350 degrees. In medium bowl combine filling ingredients. Mix well. Makes 3 1/2 cups. heat tortilla in 1/2 inch of oil over medium heat until limp. Drain on paper towel. Put 2 tablespoons filling on each tortilla, roll up placing seam side down in 13 x 9 x 2 inch pan.

Combine tomato sauce, sour cream and green chilies, spoon over enchiladas. Sprinkle cheese over enchiladas. Bake uncovered 25-30 minutes until sauce is bubbly and cheese is melted.