Easy, hearty and delicious enchiladas stuffed with creamy cottage cheese, shredded cheese, seasoned chicken, green chilies and nestled into your favorite enchilada sauce.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, cottage cheese, enchiladas
Servings: 6
Author: Adapted from Annabell's recipe on allrecipes
To Make Meat Mixture: Heat oil in medium skillet over medium low heat. Add onion and saute for about 5-7 minutes, or until soft. Add green chile peppers and stir to combine. Then add taco seasoning and shredded chicken and prepare 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 (175 degrees C).
To Assemble Enchiladas: Lightly grease and then pour a thin layer of enchilada sauce into a 9x13 inch baking dish bottom (I recommend using glass.) Wrap a few tortillas at a time in a paper towel and warm in the microwave until soft. In each tortilla place a portion of meat mixture, cottage cheese mixture and a bit of shredded cheese. Roll tortillas and place seam side down in prepared baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.