Ingredients:
1 tbsp. vegetable oil
4 boneless, skinless chicken breasts, boiled and shredded
1/2 c white onion, chopped
7oz chopped green chiles
6oz chopped jalapeños
1 package of low-sodium taco seasoning mix
1/2 c sour cream
2 c low fat, small curd cottage cheese
1 tsp salt
1/2 tsp black pepper
12 8in tortillas
2 c shredded Monterrey Jack cheese
10-15 oz red enchilada sauce (depending on how saucy you like your enchiladas)
Directions:
1. To make the meat mixture: Heat oil in a large skillet over medium-high heat. Add the cooked, shredded chicken, onion, green chiles, and jalapeños. Sauté until browned, 10-15 minutes. This brings out the flavor of the chiles and jalapeños. Once browned, add taco seasoning and prepare according to package.
2. To make the cheese mixture: In a medium bowl, combine sour cream, cottage cheese, salt, and pepper.
3. Wrap tortillas in damp paper towels and heat in microwave until soft and pliable (~30-45 sec). Place large spoonful of meat mixture down the center of the first tortilla. Add one spoonful of the cottage cheese mixture down the center of the tortilla. Sprinkle several pinches of shredded Monterrey Jack over the cheese/meat mixture. Roll tortilla and place in greased baking dish. Repeat with the remaining 11 tortillas.
4. Once all tortillas are filled and placed in pan, top with any remaining meat and cheese mixture. Cover with enchilada sauce and remaining shredded cheese.
5. Bake in a preheated oven at 350F for 30 minutes or until cheese is melted and bubbly. Serve with sour cream, guacamole, and tortilla chips (if desired).
1 tbsp. vegetable oil
4 boneless, skinless chicken breasts, boiled and shredded
1/2 c white onion, chopped
7oz chopped green chiles
6oz chopped jalapeños
1 package of low-sodium taco seasoning mix
1/2 c sour cream
2 c low fat, small curd cottage cheese
1 tsp salt
1/2 tsp black pepper
12 8in tortillas
2 c shredded Monterrey Jack cheese
10-15 oz red enchilada sauce (depending on how saucy you like your enchiladas)
Directions:
1. To make the meat mixture: Heat oil in a large skillet over medium-high heat. Add the cooked, shredded chicken, onion, green chiles, and jalapeños. Sauté until browned, 10-15 minutes. This brings out the flavor of the chiles and jalapeños. Once browned, add taco seasoning and prepare according to package.
2. To make the cheese mixture: In a medium bowl, combine sour cream, cottage cheese, salt, and pepper.
3. Wrap tortillas in damp paper towels and heat in microwave until soft and pliable (~30-45 sec). Place large spoonful of meat mixture down the center of the first tortilla. Add one spoonful of the cottage cheese mixture down the center of the tortilla. Sprinkle several pinches of shredded Monterrey Jack over the cheese/meat mixture. Roll tortilla and place in greased baking dish. Repeat with the remaining 11 tortillas.
4. Once all tortillas are filled and placed in pan, top with any remaining meat and cheese mixture. Cover with enchilada sauce and remaining shredded cheese.
5. Bake in a preheated oven at 350F for 30 minutes or until cheese is melted and bubbly. Serve with sour cream, guacamole, and tortilla chips (if desired).
