you will need 2 mixing bowls, a large spoon, and a greased 22 cm x 33 cm cake pan
yields 4 servings (recipe can easily be doubled)
8 small corn tortillas
1/4 cup chopped onions
1/2 cup part-skim ricotta cheese
1 cup low-fat cottage cheese
1 1/2 cup shredded cheese (i like sharp cheddar, but you can use any)
1 can diced green chilis (i like hot, but you can use medium or mild)
1 can enchilada sauce
1/2 can low-fat cream of chicken soup
(can shred up a 6-8 oz of cooked chicken breast if desired)
preheat oven to 400 degrees.
in first bowl, blend 1/2 can enchilada sauce and 1/2 can cream of chicken soup.
in second bowl, combine cottage cheese, ricotta cheese, 1/2 cup shredded cheese and green chilis (add the shredded chicken to this step).
coat one tortilla and with the sauce/soup mixture and place a scoop of cheese mixture in the middle. roll and place seam-down in cake can.
repeat until all tortillas are rolled and in pan. dump any sauce mixture left-over on top of tortillas.
pour 1/2 can enchilada sauce over tortillas.
bake for 15 minutes and take out of oven.
sprinkle onions and 1 cup cheese over warm enchiladas.
put back in oven for 10 minutes. serve right away.