Cottage Cheese Chicken Enchiladas
1 Tbsp. vegetable oil
2 skinless, boneless chicken breast halves, boned and shredded
1/2 cup chopped onion
1 (7 oz) can chopped green chile peppers
1 (1 oz) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 tsp. salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 oz) can red enchilada sauce
To make meat mixture: 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.
To make cheese mixture: In a medium bowl, mix sour cream with cottage cheese and season with salt and pepper, stir until well-blended.
Heat oven to 350 degrees F (175 degrees C).
To assemble enchiladas: Heat tortillas until soft. 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" baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and shredded cheese.
Bake for 30 minutes or until cheese is melty and bubbly.
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