Drizzle olive oil into a skillet on medium heat and add corn, squash, onions, zucchini, and kale if it’s raw. Saute vegetables 5 minutes, stirring, then cover and let steam for several minutes until squash and zucchini have softened. Stir in frozen defrosted kale.

Put cottage cheese into a mixing bowl and season well with salt and pepper. Add cooked vegetables.

Pour 1/3 of enchilada sauce into an 8″ x 8″ or a 7″x 10″casserole dish. You can use a 9″x 13,” the enchiladas will be more spread out which is fine, or you can increase the recipe a little to make 10 or 12.

Lay out tortillas on a large board or clean counter top and divide filling evenly among them placing filling in a line down the center of tortillas. Drizzle with about 1 Tablespoon of sauce each and sprinkle with a little Mexican Blend cheese. Roll up and place seam side down in prepared dish, squeezing to fit. Tuck in any filling that has fallen out around the edges. Pour remaining sauce over all, and sprinkle with remaining cheeses.

Cover and refrigerate up to 24 hours. Bake uncovered at 35o for 45-60 minutes until heated through and bubbly. Serves 4-8