12 oz. can Valley Fresh chicken
1/2 lb. cottage cheese
1 egg, slightly beaten
1 c. green onion (chopped)
1 c. Jack cheese, grated
10-12 flour tortillas
16 oz. can enchilada sauce
1/2 c. Cheddar cheese (grated)

Mix together all ingredients except last 3. Heat tortillas in microwave individually for 10-20 seconds each. Place filling in tortilla, roll up.

Pour 1/2 of enchilada sauce in bottom of 9x13 pan (may need additional smaller pan). Place filled tortillas in dish and pour remaining enchilada sauce over. Bake at 350 degrees 25-30 minute (last 10 minutes sprinkle grated Cheddar cheese on top and finish baking time.) 5-6 servings. Good with Spanish rice and green salad.