Senor Pico'S Cheese Enchiladas - cooking recipe

Ingredients

1/4 cup chopped onion
1 tablespoon butter or 1 tablespoon margarine
2 cups cottage cheese
1 lb white cheddar cheese, shredded
1/4 cup crushed tostadas
2 tablespoons chopped stuffed green olives
2 tablespoons chopped jalapeno chilies
1 teaspoon salt
1 teaspoon msg
12 corn tortillas
Green Enchilada Sauce
1 (10 1/2 ounce) can condensed chicken broth
1 cup snipped spinach leaves
2 (10 1/2 ounce) cans condensed cream of mushroom soup
1 (3 1/2 ounce) can Ortega green chilies
1 large onion, diced
1 garlic clove, sliced
1 teaspoon msg
1/2 teaspoon salt
2 tablespoons flour
1/2 pint sour cream

Preparation

Cheese Enchiladas:
Cook onion in butter until tender.
Add cheeses, tostadas, olives, chilies, and seasonings.
Fry tortillas in oil until soft and pliable but not crisp, drain.
Center cheese filling in each tortilla and roll.
Place in greased shallow baking dish, seam side down.
Add Green Enchilada Sauce.
Green Enchilada Sauce:
Combine chicken broth and spinach in blender. Blend until smooth.
Pour into saucepan.
Blend cream of mushroom soup, chilies, onion, and garlic until smooth; add to spinach mixture.
Stir in MSG and salt.
Simmer 10 to 15 minutes.
Thicken sauce with flour mixed with a little water.
Pour over cheese Enchiladas.
Bake in a preheated 350* oven for 20 minutes.
Top with sour cream before serving.