Description
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.
Ingredients
- 1 tablespoon vegetable oil
- 2 skinless, boneless chicken breast halves – boiled and shredded
- ½ cup chopped onion
- 1 (7 ounce) can chopped green chile peppers
- 1 (1 ounce) package taco seasoning mix
- ½ cup sour cream
- 2 cups cottage cheese
- 1 teaspoon salt
- 1 pinch ground black pepper
- 12 (6 inch) corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 (10 ounce) can red enchilada sauce
Instructions
- 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 9×13 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.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6