Kate Kelly Hodsdon

• 2-1/2 to 3 C cottage cheese
• 1 egg, beaten
• 1 C chopped green onions
• 1 tsp cumin
• 4 oz. Monterey jack cheese with jalapeno, shredded
• 8 oz. Monterey jack cheese, shredded

Mix above ingredients. Wrap 12 corn tortillas in a napkin and warm on HI for 1 minute. Fill tortillas with cheese mixture and roll tightly. Place in glass dish, seam side down, Cover with enchilada sauce. Microwave on MEDIUM HI for 8-10 minutes, covered with plastic wrap. Sprinkle with 2 cups shredded cheddar, cover, and let stand 8-10 minutes. Top with sour cream and onions.

Enchilada Sauce:

• 3-1/2 tbsp margarine
• 3/4 tbsp chili powder
• 4 tbsp flour
• 3/4 tsp salt
• 1/4 tsp garlic powder
• 1 tsp cumin
• Pinch of oregano

Melt margarine on HI for 30 seconds. Add remaining ingredients, stirring well, Gradually stir in 2 cups water. Cook on HI for 4 minutes or until thickened, stirring every 1-1/2 minutes.