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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cottage Cheese Chicken Enchiladas Recipe

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This recipe for Cottage Cheese Chicken Enchiladas is from The Berns Friends & Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp vegetable oil
2 boneless, skinless chicken breasts, cooked & shredded
˝ c chopped onion
1 (7 oz.) can chopped Ortega Chile peppers
1 (1 oz.) pkg. taco seasoning mix
˝ c sour cream
2 c cottage cheese
1 tsp. salt
1 pinch black pepper
2 c shredded jack cheese
6 to 8 (8")flour tortillas
1 (10 oz.) can red enchilada sauce
Directions:
Directions:
1. Heat oil in skillet over medium high heat. Add chicken, onion, and Ortega Chile peppers and sauté until browned. Add taco seasoning and prepare meat mixture according to the package directions.
2. In a medium bowl mix sour cream with cottage cheese and season with salt and pepper.
3. Preheat oven to 350°F.
4. Spray an 8 x 8 pan with cooking spray and spread a little enchilada sauce on the bottom.
5. In each tortilla, place a spoonful of meat mixture, a spoonful of cheese mixture, and some shredded cheese. Roll up and place seam side down in pan.
6. Pour enchilada sauce over the top of the tortillas. Top with any remaining shredded cheese.
7. Cover with foil and bake @ 350°F for about 30 minutes until hot.

 

 

 

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