Chile and Cheese Enchiladas

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 tablespoons of the sour cream
mixture down the center of the tortilla and sprinkle with 2
tablespoons 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 1/4 turn after 5 minutes or until
hot. Sprinkle with remaining cheese and let stand covered for 5
minutes.

Chile Sauce:
6 dry hot red chiles (New Mexican style)
2 tablespoons flour
1 (8 ounce) can tomato sauce
Salt

Boil chiles until soft with 2 or 3 cups water about 10 minutes
or until chiles are soft.
Put cooked chiles in blender with about 1 cup of the liquid
and blend until smooth.
Strain out seeds at this point if desired.

In a preheated cast iron skillet on medium heat, brown the
flour. Keep stirring with a wooden spoon until fairly brown.
Add blended chili sauce to skillet stirring until mixed well and
add tomato sauce and salt. If you want more sauce add more water
from the cooked chilies and continue to cook until desired
consistency. Use to top enchiladas or any dish you wish.