20 oz. enchilada sauce

12 oz. cottage cheese

8 oz. sour cream

4-oz. can chopped chiles, undrained

1 lb. Louisiana crawfish tailmeat

1/4 t. salt

8, 8-inch flour tortillas

1 c. shredded Monterey Jack cheese

4 T. sliced black olives

1 c. shredded Cheddar cheese

Garnishes: sour cream, chopped olives, cilantro, chopped tomato

Spread 3/4 c. enchilada sauce evenly in a lightly greased 13″ x 9″ baking dish. Combine cottage cheese and next 3 ingredients. Spoon about 1/3 cup mixture down center of each tortilla. Sprinkle evenly with Monterey Jack cheese. Roll up and place, seam side down in dish. Top evenly with remaining enchilada sauce. Sprinkle with olives. Cover and bake at 350 degrees for 25 minutes. Uncover and sprinkle with Cheddar cheese. Garnish if desired. For a lighter diet, substitute low-fat or non-fat dairy products. Serves 4.