Cottage Cheese Chicken Enchiladas
A hearty and tempting Mexican recipe that deliciously combines the tasty chicken enchiladas with cottage cheese! This recipe yields 5- 6 servings.
Cottage Cheese Chicken Enchiladas
Ingredients
- 2 skinless, boneless chicken breast halves – boiled and shredded
- 12 (6 inch) corn tortillas
- 1 (10 ounce) can red enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 1 (7 ounce) can chopped green chile peppers
- 1/2 cup sour cream
- 2 cups cottage cheese
- 1 (1 ounce) package taco seasoning mix
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1 pinch ground black pepper
- 1 teaspoon salt
Directions
- To Make Meat Mixture: First, heat oil in medium skillet over medium high heat, and then 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. And then, stir until well blended.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- To Assemble Enchiladas: Heat tortillas until soft. Additionally, 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, and then top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
- Lastly, bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.
ENJOY!
Related posts:
