Ingredients
1-pkg of corn tortillas
1-large can enchilada sauce
2-7oz cans chopped green chiles
1-16oz non-fat sour cream
1-quart non-fat cottage cheese
1-12oz shredded monterrey cheese
1-pkg dry Lipton onion soup mix
1.5c. chopped green onions
optional: 1-sm can sliced olives
Preparation
Mix the sour cream, soup mix, cottage cheese, chiles, onions (and optional olives)in a large bowl. Preheat oven to 325F. Use a 13x9" pan-put a small amt of the enchilada sauce in the bottom,and place a layer of the corn tortillas to cover the bottom. Layer about 1/3 of cheese mixture over this,sprinkle with shredded Monterrey Jack cheese and a bit of enchilada sauce. Layer in lasagna fashion–finish with cheese mixture, monterrey cheese, and finally enchilada sauce to cover entire dish. Cover with foil, and bake for 35-45 minutes until done. Let stand for 10 mins before serving. (May be made ahead and frozen covered securely. Bake at 325F 60-90 mins until done.)
