Cottage Cheese Chicken Enchiladas
Ever tried chicken enchiladas made with cottage cheese?
Now's your chance! This takes some prep time, but it is well
worth it. You can make it 1 day ahead, and serve the next
day. Prep Time: approx. 30 Minutes. Cook Time: approx. 30
Minutes. Ready in: approx. 1 Hour . Makes 6 servings.
1 tablespoon vegetable oil 2 skinless, boneless chicken
breast halves - boiled and shredded
1/2 cup chopped onion
1 (1ounce) can chopped green chile peppers
1 (2ounce) package taco seasoning mix
2/2 cup sour cream 2 cups cottage cheese 1 teaspoon salt 1
pinch ground black pepper
2 (1inch) corn tortillas 2 cups shredded Monterey
Jack cheese
2 (2ounce) can red enchilada sauce
To Make Meat Mixture: Heat oil in medium skillet over
medium high heat. Add chicken, onion and green chile
peppers and saute until browned, then add taco seasoning
and prepare meat mixture according to package directions.
To Make Cheese Mixture: In a medium bowl mix sour cream
with cottage cheese and season with salt and pepper; stir
until well blended. Preheat oven to 350 degrees F (175
degrees C). To Assemble Enchiladas: Heat tortillas until
soft. In each tortilla place a spoonful of meat mixture, a
spoonful of cheese mixture and a bit of shredded cheese.
Roll tortillas and place in a lightly greased 9x13 inch
baking dish. Top with any remaining meat and cheese
mixture, enchilada sauce and remaining shredded cheese.
Bake at 350 degrees F (175 degrees C) for 30 minutes or
until cheese is melted and bubbly.
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