Monday, December 14, 2009
Cottage Cheese Chicken Enchiladas
Several weeks ago I made Pioneer Woman's Lasagna using cottage cheese and it turned out really well. When I was looking for a different chicken enchilada recipe I came across this one at allrecipes. This intrigued me since it once again used cottage cheese like the lasagna did. Well, they were terrific. I would definitely make this again and again. My husband and I really enjoyed them but my son was not at all crazy about them because he found them to be too spicy. Must have been the green chile peppers!!!
Well, I am still not done with my Christmas shopping. We have a few things for my youngest son but all he seems to want are video games! Ugh!!! I don't mind getting one or two but he is asking for several - including Rock Band 2....We already bought that in fact, and another video game but that's as good as the video wishing is going to get. There's more to life than just video games.......now to figure out what else to get. It's easier when they are grown. My two older sons are very happy with gift cards and my granddaughter will be thrilled with anything!!! How's your shopping going???? Are you done yet or a last minute shopper?
1 tablespoon 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 package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch fresh ground black pepper
12 (6 in) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce
For Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned. Add taco seasoning and prepare meat according to package directions.
For 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.
To Assemble Enchiladas: Heat tortillas until soft. (I put mine in microwave 2 at a time for 25 seconds). 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 9 x 13 inch baking dish. (I spooned some sauce on bottom). Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
Bake at 350 degrees F for 30 minutes or until cheese is melted and bubbly.
I served this along with refried beans and rice.