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.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
549 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
Step 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.
Step 5
Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.
Ingredients
1 teaspoon salt
½ cup sour cream
1 tablespoon vegetable oil
1 pinch ground black pepper
2 cups cottage cheese
½ cup chopped onion
2 cups shredded Monterey Jack cheese
12 (6 inch) corn tortillas
1 (1 ounce) package taco seasoning mix
1 (10 ounce) can red enchilada sauce
2 skinless, boneless chicken breast halves - boiled and shredded
