Chile and Cheese Enchiladas

My kids were vegetarians for years and these are easy and delicious for even meat eating people!

1 cup sour cream
1 cup small curd cottage cheese
1/2 envelope (2 tablespoons) dry onion soup mix
1/2 cup chopped green onions, including tops
2 (10 ounce) or 1 (19 ounce) can red enchilada sauce
    (or use enclosed chile sauce recipe)
1 dozen corn tortillas
1 (4 ounce) can mild green chiles
8 ounces shredded Monterey jack cheese

In a small bowl, stir together sour cream, cottage cheese, chilies, onions, and onion soup mix. Blend well and set aside. Pour 1/2 cup of the enchilada sauce over the bottom of a lightly greased 7 x 11-inch baking dish, and set aside.

Wrap tortillas in paper towels (damp) and microwave on high for 1 minute, or until tortillas are softened. Do not overheat. To assemble enchiladas, place 3 T of the sour cream mixture down the center of the tortilla and sprinkle with 2 T of the cheese. Roll to enclose, and arrange seam side down in sauce in casserole dish. Pour remaining sauce over all. Cover loosely with plastic wrap. Microwave on high for 10-12 minutes rotating dish