Sour Cream Enchiladas

1 pint (2 cups) cottage cheese
16 ounces cream cheese
1 pint (2 cups) sour cream
1 clove garlic, crushed
1 teaspoon salt
1 (4 ounce) can green chili salsa
1/2 cup vegetable oil
12 corn tortillas
1 pound Monterey jack cheese,
    cut into finger-size strips
1 (4 ounce) can diced green chiles
3/4 cup scallions, chopped

Heat oven to 350 degrees F.

In a large bowl blend and beat until smooth the cottage cheese, cream cheese, sour cream, garlic, salt and chili salsa.

In a heavy 8- to 10-inch skillet heat oil over moderate heat until well heated, about 1 minute. Holding tortillas with tongs, dip into the hot oil for a few seconds on each side until limp. Drain tortillas on paper towel.

Place 1 strip Monterey jack cheese in center of each tortilla, add 1 to 2 teaspoons diced green chili and 1 large tablespoon cream mixture. Roll tortillas and place seam side down in a 13 x 9-inch baking dish. Cover with remaining cream mixture and chopped scallions.

Bake for 20 minutes. Serve immediately.