Cottage Cheese Beef Enchiladas

Saw this recipe on Lindsay's blog, and wanted to try this enchiladas recipe. It was absolutely delicious! We used ground beef instead of chicken. Nate is not a lover of cottage cheese at all, and when he saw me cooking it, I think he was ready to get a Hot 'n Ready from Little Caesar's. To his surprise, they were delicious! I served the enchiladas with rice and refried beans.

INGREDIENTS:
*1 lb ground beef (used 96% lean)
*1/2 C. chopped onion
*1 (4oz) can chopped green chilies
*1 pkg taco seasoning mix
*1/2 C. sour cream (used reduced-fat)
*2 C. cottage cheese (used small curd 2%)
*1 tsp salt
*dash of pepper
*12 (6-inch) corn tortillas (used flour)
*2 C. Mexican-blend (Sargento Mexican Bistro Blend) shredded cheese
*1 can (10oz) red enchilada sauce (used 1 1/2 cans)

Preheat oven to 350 degrees

DIRECTIONS:
1. Meat mixture: Brown beef, leave in pan. Add chopped onion and green chilies, saute until onions & green chilies browned. Add taco seasoning mix, and prepare according to package directions.
2. Cheese mixture: In large bowl, mix sour cream with cottage cheese. Add salt and pepper. Stir, until well-blended.
3. Add meat mixture to cheese mixture, stir well.
4. Assembling enchiladas: Heat tortillas until soft. In each tortilla, place meat/cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with enchilada sauce and remaining shredded cheese. (We ended up with two baking dishes of the enchiladas)
5. Bake for 30 minutes, or until cheese is melted and bubbly.