1/2 chopped onion
1 1/2 tbsp. butter
3 1/2 oz. can chopped chilies
1 can cream of mushroom soup
1/2 tsp. salt
1/4 tsp. garlic powder
1 can chicken broth

FILLING:

2 c. cottage cheese
1 c. shredded cheddar cheese
2 c. diced, cooked potatoes
2 tbsp. chopped black olives, opt.

Brown onions in butter. Add chilies, soup, salt, garlic powder and chicken broth. Simmer 10 minutes while preparing filling. Mix filling ingredients in large pan or bowl. Spoon into 12 flour tortillas, roll and place in a pan, (lightly greased).

Pour sauce over and top with additional cheese, if desired. Bake in 325 degree oven for 15 to 20 minutes or may be heated in microwave until almost done. Crunchier in oven. Fry tortillas (may use corn tortillas), quickly, drain, dip in sauce, fill, roll and pour over remaining sauce.