Yes, you read that correctly, cottage cheese chicken enchiladas. Sound horrible? Well, open up that closed mind of yours because they are delicious! In fact, it has become one of our 'regulars.' I've never been one to follow recipes exactly, so I don't have specific measurements for you, but I adapted mine from this allrecipes.com recipe. They're pretty versatile, you can throw in whatever you like, and they freeze well. And I promise, you can't even detect the cottage cheese, just ask Caleb!
INGREDIENTS:
2 skinless, boneless chicken breast halves - boiled and shredded
oil (i use olive or canola)
chopped onion
1 7 oz can chopped green chile peppers
1 package taco or enchilada seasoning mix
1/2 cup sour cream
2 cups cottage cheese
salt & pepper
flour or corn tortillas
shredded colby & monterey jack cheese
red enchilada sauce
2 skinless, boneless chicken breast halves - boiled and shredded
oil (i use olive or canola)
chopped onion
1 7 oz can chopped green chile peppers
1 package taco or enchilada seasoning mix
1/2 cup sour cream
2 cups cottage cheese
salt & pepper
flour or corn tortillas
shredded colby & monterey jack cheese
red enchilada sauce
DIRECTIONS: Preheat oven to 350 degrees F.
1. Meat Mixture: Heat oil in 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.
2. Cheese Mixture: mix sour cream with cottage cheese and season with salt and pepper.
3. Assemble: 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.
4. Bake for 30 minutes or until cheese is melted. Enjoy!
1. Meat Mixture: Heat oil in 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.
2. Cheese Mixture: mix sour cream with cottage cheese and season with salt and pepper.
3. Assemble: 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.
4. Bake for 30 minutes or until cheese is melted. Enjoy!
A few tips: Don't skimp on the enchilada sauce. In fact, splurge and buy lots of the good stuff, or make it yourself. The enchilada sauce will make or break this dish. Also, make sure you spread some sauce on the bottom of the baking dish before adding the enchiladas. It will prevent them from drying out during baking.
6 comments:
What! you didn't tell me those things had cottage cheese in them. sick! oh well, i loved them.
These look fabulous!! I will have to put these on next weeks menu...thanks for sharing!
I'm sorry... but did you copy some stuff on my blog? i mean, the "books i'm reading", and the same scripture...
hehe. even if you did, it's not like i didn't copy it. though the scripture was a personal choice.
yum...I have a very similar version... except mine uses cream of chicken soup instead of cottage cheese. The cottage cheese would be a MUCH healthier choice! I will have to try that!
This looks so yummy! I'm definitely going to have to try them.
Let me tell you...after you brought these over Steven and I talked about them for days! I made them recently- good, but not as good as yours! :)
Post a Comment