I have been making these enchiladas for a couple of years now, and I love them. The recipe is originally from www.allrecipes.com. They are easy, tasty and make enough for a crowd. In fact, there will be enough for all of the friends you invite over to watch the Super Bowl and maybe some left over. I made them for my mom when she was here last week, and as we were wiping some sauce off of our mouths, we decided these yummy delights would be perfect game day food.
If this close-up of the gooey goodness doesn’t set your heart aflutter, then we give up!!!
COTTAGE CHEESE CHICKEN ENCHILADAS
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves- boiled and shredded ( I have bought a rotassie chicken to make this and also put a whole chicken in the crock pot and made chicken salad and soups with leftovers.)
1/2 cup chopped onion
1 (7 oz) can chopped green chile peppers
1 package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch of pepper
12 6 – inch tortillas (I sometimes will do the larger size to fit in the pan better)
2 cups shredded Monterey Jack cheese
1 (10 oz) can red enchilada sauce
-To make the meat mixture, heat oil in skillet over medium high heat. Add chicken, onion, and green chile peppers and sauté 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
-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 9×13 baking dish. Top with any remaining meat and cheese mixture. Add enchilada sauce and any remaining shredded cheese on top.
-Bake at 350 for 30 minutes or until cheese is melted and bubbly.
Have a great week-end, and we hope your team wins!!!