Ingredients:
1 Tbl. vegetable oil
2 skinless/boneless chicken breasts
1/2 cup chopped onion
1 can (7 oz.) green chiles
1 package taco mix
1/2 cup sour cream
2 cups cottage cheese
1 tsp. salt
1 tsp. pepper
12 tortillas (6 inch)
2 cups shredded Monterey Jack
1 can (10 oz.) red enchilada sauce
Directions:
In a large pot, boil chicken breasts until cooked. Once cooked, shred chicken.
Saute shredded chicken, onions, and green chiles.
Stir in taco mix.
In a separate bowl, mix sour cream, cottage cheese, and salt and pepper.
Heat tortillas until warm then put a spoonful of meat mix, a spoonful of cheese mix on the tortilla, sprinkle some Monterey Jack on top, then roll and place (fold down) into a 9 x 13 inch greased pan.
Once you've filled the pan, cover the enchiladas with remainder of the meat mix (if any) and enchilada sauce.
Bake in the oven at 350 for 30 minutes.
1 Tbl. vegetable oil
2 skinless/boneless chicken breasts
1/2 cup chopped onion
1 can (7 oz.) green chiles
1 package taco mix
1/2 cup sour cream
2 cups cottage cheese
1 tsp. salt
1 tsp. pepper
12 tortillas (6 inch)
2 cups shredded Monterey Jack
1 can (10 oz.) red enchilada sauce
Directions:
In a large pot, boil chicken breasts until cooked. Once cooked, shred chicken.
Saute shredded chicken, onions, and green chiles.
Stir in taco mix.
In a separate bowl, mix sour cream, cottage cheese, and salt and pepper.
Heat tortillas until warm then put a spoonful of meat mix, a spoonful of cheese mix on the tortilla, sprinkle some Monterey Jack on top, then roll and place (fold down) into a 9 x 13 inch greased pan.
Once you've filled the pan, cover the enchiladas with remainder of the meat mix (if any) and enchilada sauce.
Bake in the oven at 350 for 30 minutes.
