Sunday, June 24, 2007

Chicken Enchiladas

My husband thought he hated Mexican food for about the first 4 or 5 months we were dating. Then, one day, I decided to make Chicken Enchiladas, and he loved them. Granted, those enchiladas I made that day are about as close to authentic as a Taco Bell crunchwrap, but I think they're pretty darn tasty. Ever since that day, he's requested them on a fairly regular basis. Tonight, I decided to try a new recipe. Overall, we like my regular recipe better, but these were great, and a nice change. Unfortunately, mine didn't look pretty coming out of the oven, so enjoy the picture I downloaded off the internet.

Cottage Cheese Chicken Enchiladas (

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 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas (I used flour)
2 cups 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.

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 for 30 minutes or until cheese is melted & bubbly.

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