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Chicken & Cottage Cheese Enchiladas

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 enchiladas

Ingredients

  • 1 tablespoon vegetable oil
  • 2 skinless boneless chicken breast halves - cooked and shredded
  • 1/2 cup chopped onion
  • 1 7 ounce can diced green chile peppers
  • 1 1 ounce package taco seasoning mix - or use homemade
  • 1/2 cup sour cream
  • 2 cups cottage cheese
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 8 taco size flour tortillas we like Tortillaland uncooked
  • 1 1/2 cups shredded Colby Jack or Monterey Jack cheese
  • 1 10 ounce can red enchilada sauce (you may need more if you like them very saucy)

Instructions

  1. Heat oil in medium skillet over medium high heat. Add chicken, onion and diced green chiles and saute until browned, then add taco seasoning. Remove from heat. Stir in sour cream, cottage cheese, 1/2 cup shredded cheese, and season with salt and pepper; stir until well blended.
  2. Preheat oven to 350.
  3. Warm tortillas until soft. In each tortilla place a spoonful of the meat/cheese mixture. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with enchilada sauce and remaining shredded cheese.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.