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Cottage Cheese Chicken Enchiladas Recipe

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This recipe for Cottage Cheese Chicken Enchiladas, by , is from The Camargo Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Camargo
Added: Wednesday, December 29, 2004

Category:
Category:

Ingredients:  
Ingredients:  
1 T. vegetable oil, 2 skinless, boneless chicken breast halves - boiled and shredded, 1/2 c. chopped onion, 1 7-ounce can chopped green chilies, 1 packette taco seasoning mix, 1/2 c. sour cream, 2 c. cottage cheese, 1 t. salt, 1 pinch ground black pepper, 12 6-inch corn tortillas, or 8 8-inch flour tortillas, 2 c. shredded Monterey Jack cheese, 1 10-ounce can red enchilada sauce

Directions:
Directions:
1 Meat mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion, and green chilies and saute until browned. Add taco seasoning and 1/4 c. water and simmer until slightly thickened.
2. Cheese mixture: In a medium bowl, mix sour cream with cottage cheese and season with salt and pepper. Stir unitl well blended.
3. Preheat oven to 350 degrees.
4. 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 greesed 9x13 baking dish. Top with any remaining meat and cheese mixtures, enchilada sauce and remaining shredded cheese.
Bake at 350 degrees for 30 minutes or until cheese is melted and bubbly.

Number Of Servings:
Number Of Servings:
6-8 servings

 

 

 

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