Cottage Cheese Chicken Enchiladas
Source of Recipe
Internet
List of Ingredients
1 T vegetable oil
2 boneless, skinless 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 C sour cream
2 C cottage cheese
1 t salt
1 pinch ground black pepper
12 (6 in) corn tortillas
2 C shredded Monterey Jack cheese
2 (10 oz) cans red enchilada sauce
To make meat mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saut� until browned. Add taco seasoning, mix well and simmer until flavors are blended.
To make cheese mixture: In a medium bowl, mix 1/2 C Mayfield sour cream with Mayfield cottage cheese and season with salt and pepper; stir until well blended.
Preheat oven to 350�.
To assemble enchiladas: Heat tortillas until soft. In each tortilla place a spoonful each of meat mixture, cheese mixture and shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Cover with enchilada sauce.
Top with remaining sour cream mixture and shredded cheese.
Bake at 350� for 30 minutes or until cheese is melted and bubbly.
Recipe
|
|
member logon
