Cheesy Enchiladas

2 cups small curd creamed cottage cheese
3 cups shredded Monterey Jack or Cheddar cheese
4 small tomatoes, chopped (2 cups)
8 medium green onion, sliced (1/2 cup)
4 teaspoon chili powder
1 teaspoon salt
4 small garlic clove, finely chopped
8 flour tortillas (1 pack)
4 cups jarred Old El Paso® taco sauce

1. Heat oven to 375ºF. Spray two 14-ounce shallow oval casseroles or one rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.

2. Mix cottage cheese, 1/2 cup of the Monterey Jack cheese, the tomato, onions, chili powder, salt and garlic. Spread about 1/3 cup of the cheese mixture on each tortilla. Roll up tortillas; place seam side down in casseroles. Spoon taco sauce over tortillas. Sprinkle with remaining 1/4 cup Monterey Jack cheese.

3. Bake uncovered 15 to 20 minutes or until hot and cheese is melted.