Chicken Enchiladas

I make these so often it's crazy. But they are SO good and SO quick to throw together. They taste almost better the next day reheated. They freeze well,too. When my son is home{and he is} I skip the cottage cheese and add shredded cheddar inside his. Since I was making them for him, I dumped ALOT of cheese on top,too. I like to put some lite sour cream, green onions and black olives on top, but he likes 'em the way they are! I took this picture quickly...for some reason my family is tired of me taking photos of everything before they can eat it! Hmmm. You'd think they'd be used to it by now.

Low Fat Chicken Enchiladas

2 c. shredded cooked chicken

1 can green enchilada sauce

1 can Fat Free cream of chicken soup

1 c. low fat cottage cheese {or sub cheddar}

1/2 tsp. garlic salt

1 tsp. cumin

1 tsp. chili powder

red pepper flakes to taste

1/4 c. cheddar cheese

10 flour tortillas

Mix the chicken, enchilada sauce, soup, garlic salt, cumin, cottage cheese, chili powder, and red pepper flakes. Place a spoonful into each tortilla, roll up and put in a greased 9x13 pan. Pour remaining sauce mixture on top and add cheese. Bake at 350 for 30 minutes.