Vegetarian Enchiladas

Source: Me - a re-creation of a dinner served to me by a good friend, Mel Jensen

Ingredients:
1 large can diced tomatoes (we prefer the kind with Mexican spices)
1 can corn (drained)
1 can dark red kidney beans (drained and rinsed)
1 can black beans (drained and rinsed)
1 small can green chilies
1 cup cottage cheese
1-2 cups shredded colby jack cheese (divided)
1 can olives (drained and diced)
1 large can enchilada sauce
about 8 flour tortillas or 15 corn tortillas

Instructions:
In a large bowl, combine tomatoes, corn, kidney beans, black beans, chilies, cottage cheese, and about 1/2 of the shredded cheese to make the filling. Pour a small amount of enchilada sauce into the bottom of a 9x13" casserole dish - use just enough to create a thin layer that covers the bottom of the pan.

Coat both sides of a tortilla with enchilada sauce. Spoon about a cup of the filling across the center of tortilla then roll. Place enchilada into prepared pan. Continue with remaining filling and tortillas. Pour remaining enchilada sauce over enchiladas and top with cheese and olives.

Bake at 350F for 30-40 minutes or until heated through.

Top with sour cream, shredded lettuce, and diced tomatoes to serve (if desired).

Notes:
This is a fantastic food storage recipe! I usually speed up the prep process by layering the tortillas, enchilada sauce, filling, and cheese into a casserole dish instead of rolling into individual enchiladas.