1 c. sour cream
1 c. cottage cheese
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. vegetable oil
1 dozen corn tortillas
2 c. grated cheese
1 sm. can enchilada sauce
1 sm. can whole green chiles

Preheat oven to 300 degrees. Combine sour cream, cottage cheese, salt, and pepper in small bowl. Heat oil, dip tortilla in oil, then in enchilada sauce. Put 2 tablespoons sour cream mixture, some cheese, and a portion of green chiles in center of tortilla. Roll and place in cookie sheet. Continue until all tortillas are rolled.

Mix remaining cottage cheese mixture with remaining enchilada sauce. Pour over enchiladas. Sprinkle with cheese. Bake for 15 minutes on 300 degrees.