Tuesday, June 9, 2009

Cottage Cheese Chicken Enchiladas

So, if you haven't figured it out by now, (my last 3 posts!) I have a 3lb. tub of cottage cheese that will go bad in a few days. So, I've done everything I can possibly to do use it up - mission accomplished!!

Cottage Cheese Chicken Enchiladas
1 T vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 c chopped onion
1 7 oz can chopped green chile peppers
1 1 oz package taco seasoning mix
1/2 c sour cream
2 c cottage cheese
1 t salt
1 pinch ground black pepper
12 6” corn tortillas
2 c shredded Monterey Jack cheese
1 10 oz can red enchilada sauce

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.

Seperately, in a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

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. Bake for 30 minutes or until cheese is melted and bubbly.

*Instead of enchilada sauce - I used cream of chicken soup - because of the little ones in my house! Also - this makes about 10 enchiladas. I made 2 casseroles with this recipe. One for dinner tonight and one to freeze for a lazy day.

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