Cheese Enchiladas

Modified from Cooking for Two

1/2 cup cottage cheese (I actually stick this in my food processor and turn into straight paste as I don't like the curds in the sauce - just a texture thing, not really an issue on taste.)

1/2 cup Monterey Jack or cheddar cheese

2 green onions, sliced (or a 2 slices of chopped regular onion)

1 tsp chili powder

1/4 tsp salt

1 clove garlic, chopped finely

4 tortillas (do NOT use corn no matter what the recipe says - they are TERRIBLE. They made me want to give up on eating altogether.)

1/4 cup mild enchilada (or taco) sauce (I actually just buy a can of this stuff and dump over whatever looks like it covers well!)

1/4 cup shredded Monterey Jack or cheddar cheese (same here...just put as much as you like in)

Heat oven to 375. Spray dish with vegetable oil. Mix cottage cheese, 1/2 cup cheese, onions, chili powder, salt and garlic. Spread about 1/4 cup of cheese mixture on each tortilla. Roll them up, place seam side down in baking dish. Spoon enchilada sauce over them, sprinkle with 1/4 cup cheese.

Bake uncovered for 15-20 minutes or until hot and cheese is melted.

Serves 2.