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Cottage Cheese Chicken Enchiladas
1 Tbsp. vegetable oil
2 boneless, skinless chicken breasts
1/2 cup chopped onion
7 oz chopped, green chilies
1 pkg. taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 tsp salt
1 pinch ground black pepper
12 corn tortillas or flour
2 cups Monterey jack cheese
10 oz enchilada sauce
Preheat oven to 350 degrees. Boil chicken in a pot of water over high
heat until done. Cool and shred chicken. Heat oil in a medium skillet over
medium high heat.
Add shredded chicken and onion and sauté until browned. Add green
chilies and taco seasoning (prepare mixture according to package directions -
adding water, mix and heat through). Mix sour cream with cottage cheese
and season with salt and pepper. Mix well until blended. Heat tortillas until
soft.
Place a spoonful of meat mixture, a spoonful of cottage cheese mixture, and a
bit of
shredded cheese in each tortilla. Roll the tortilla and place in a greased 13x9
inch
baking dish. Top with remaining meat mixture and cheese mixture. Pour enchilada
sauce
on top and sprinkle with remaining Monterey jack cheese. Bake at 350 degrees
for 30 minutes until cheese is melted and bubbly.
   
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