Chicken Enchiladas
cottage cheese chicken enchiladas 
 
ever tried chicken enchiladas made with cottage cheese? 
now's your chance! this takes some prep time, but it is well 
worth it. you can make it 1 day ahead, and serve the next 
day. prep time: approx. 30 minutes. cook time: approx. 30 
minutes. ready in: approx. 1 hour . makes 6 servings. 
 
1 Tbsp  vegetable oil
2   skinless, boneless chicken breast halves - boiled and shredded
1/2 cup  chopped onion
1   7 ounce) can chopped green chile peppers
1   1 ounce) package taco seasoning mix
1/2 cup  sour cream
2 cup  cottage cheese
1 tsp  salt
1 pinch  ground black pepper
12   6 inch) corn tortillas
2 cup  shredded monterey jack cheese
1   10 ounce) 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. 
preheat 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 inch baking dish. top with 
any remaining meat and cheese mixture, enchilada sauce and remaining 
shredded cheese. bake at 350 degrees f (175 degrees c) for 30 minutes or 
until cheese is melted and bubbly. 
 
 
-- 
(ID: 7582) Mirror: rec.food.recipes: Mon, May 24, 2004


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