KCTS 9 Kitchen Recipe: Cottage Cheese Chicken Enchiladas
Cottage Cheese Chicken Enchiladas
KCTS 9 Cooks with Cheese, May 2008
Paula Nemzek
Serves 8
Ingredients
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves, boiled and shredded
1/2 cup chopped onion
1 7-ounce can mild chopped green chilies
1 package taco seasoning mix
1/2 cup sour cream
1 cup cottage cheese
8 ounces cream cheese
1 pinch ground black pepper
12 6-inch corn or flour tortillas
2 cups shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
2 10-ounce cans green enchilada sauce
Preparation
Preheat oven to 350 degrees. Heat oil in large skillet over medium-high heat. Add chicken, onion and green chilies and saute until browned. Add taco seasoning and prepare meat mixture according to package directions.
In a medium bowl mix sour cream, cottage cheese and cream cheese; stir until well blended. When liquid is absorbed in meat mixture, add sour cream mixture to pan and combine. Stir in 1 cup Jack cheese.
Spread a small amount of enchilada sauce over the bottom of a 9 x 13-inch pan to cover. To assemble enchiladas, heat tortillas until soft. In each tortilla place a spoonful of meat mixture. Roll tortillas and place seam side-down in prepared pan. 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.
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