CHEESE ENCHILADAS

Steps:

• 1. Saute onion and garlic in 2 tablespoons oil in a large skillet until tender.
• 2. Stir in tomatoes, tomato sauce, chili powder, salt, oregano and cumin.
• 3. Simmer, uncovered, 20 minutes, stirring occasionally.
• 4. Set aside 2 cups enchilada sauce in a shallow bowl.
• 5. Spoon 1 cup sauce into a lightly greased 13 x 9 x 2 inch baking dish; set aside.
• 6. Reserve remaining sauce in skillet.
• 7. Combine cottage cheese, 1 cup monterey jack cheese and chiles; stir well, and set aside.
• 8. Fry tortillas, one at a time, in ½ cup olive oil for 1 second on each side or just until tortillas are softened.
• 9. Drain on paper towels; dip each tortilla in the reserved enchilada sauce.
• 10. Add beans to remaining sauce in skillet; stir well.
• 11. Spread about 2 tablespoons cottage cheese mixture on each tortilla.
• 12. Spoon about ½ cup bean mixture over half of each tortilla; fold tortilla in half.
• 13. Transfer each enchilada to reserved baking dish.
• 14. Top with remaining sauce and cheese.
• 15. Bake at 350 degrees for 20 minutes or until bubbly. Yield: 8 to 10 servings.