Chicken Enchiladas

Normally, I serve a chicken enchiladas that have a sour cream sauce instead of the traditional red, but I thought I would give this one a try.
Dinner tonight:
Chips
Homemade fresh salsa (thanks Afton!)
Refried beans (we actually use the church cannery ones and they are my kids favorite)
Chicken Enchiladas

Cottage Cheese Chicken Enchiladas
2 cans of chicken, drained and shredded (from costco) or two chicken breasts cooked and shredded
1/2 of large onion chopped
1 jalapeno cored and seeded then finely chopped
1 tbls chili powder
1 heaping tsp cumin
1/2 tsp salt
Saute onion and jalapeno in a little oil. Add chicken. Heat thoroughly and add spices. Remove from heat.
18 corn tortillas
2 cups cottage cheese
1/2 cup sour cream
1 tsp salt
Mix this together in small bowl
2-3 cups shredded Mexican blend cheese or Colby jack
Large can of Enchilada sauce 20 oz+
To assemble; soften tortillas in the microwave wrapped in a wet towel. Put a spoonful of meat mixture, spoonful of cottage cheese mixture and a sprinkle of cheese. Roll and place into a large casserole pan that has a thin layer of enchilada sauce on the bottom. Add remaining enchilada sauce and rest of shredded cheese over the filled pan. Top with olives if you like (my family does not.)
Place in 350 degree oven for 30 mins.

Hints: You can use taco seasoning in place of the chili powder and cumin if you want, but I prefer the cumin flavor with chicken. The recipe called for a can of green chilies, but my family wont eat them. I added a jalapeno instead and it was very mild with a little kick. Don't let the cottage cheese fool you, you can't even tell and it gives a great flavor.