Cottage Cheese Chicken Enchiladas

Submitted by CHEF GRPA

"Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red enchilada sauce."

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 6

ingredients

• 1 tablespoon vegetable oil
• 2 skinless chicken breast halves (boneless, boiled and shredded)
• 1⁄2 cup chopped onion
• 1 (7 ounce) can chopped green chili peppers
• 1 (1 ounce) package taco seasoning mix
• 1⁄2 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

directions

1. 1. 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.
2. 2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
3. 3. Preheat oven to 350*F.
4. 4. 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.
5. 5. Bake at 350*F. for 30 minutes or until cheese is melted and bubbly.
6. My Note: This was a big hit at my house! I would serve this meal for family and friends. Here are some changes I made based upon other family reviews and my own taste. 1) Instead of boiling chicken, I bought an herb-roasted chicken from the grocery store. I sauteed the onions and peppers alone and added about 2 teaspoons of taco powder at the end. After shredding the hot chicken, I added it to that pan. 2) I put some refried beans in each enchilada. 3) For a beautiful look, I sprinkled the top with sliced black olives. 4) I used about 2 cans of enchilada sauce. Very important! Spray the bottom of the pan and pour some sauce on it before adding the rolled enchiladas. 5) I used flour instead of corn tortillas. I moistened each tortilla with the enchilada sauce before putting it together. (Pour some sauce in a deep bowl and wipe the tortilla on both sides.) This helped keep the enchilada moist and tasty. This is beautiful! Let stand about 5 minutes before serving.