2 cans chopped green chilies (or just one if you prefer)
2 c shredded cheese, divided
1 (12 oz) cream style cottage cheese
1 clove garlic, minced
12 corn tortillas (8 inch)
1 c light sour cream
1 can mild enchilada sauce
Preheat oven to 350 degrees. Mix green chilies, 1 c cheese, cottage cheese, garlic and pepper. Set aside.
Spoon one heaping tablespoon of cheese on each tortilla. (Heat in microwave for 20 seconds or so if they are too stiff to roll). Roll and place seam side down in a 13 x 9 inch dish. Combine sour cream and enchilada sauce. Pour over tortillas. Top with any remaining cheese. Bake 25-30 minutes. Serves 6.