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.