Cottage Cheese Chicken Enchiladas

This is a little different take on Enchiladas.  Roasted chicken from a grocery store will work just fine. I think I will put this on my menu this week!

Cottage Cheese Chicken Enchiladas

Ingredients:

1 Tbls. vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 tsp. salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterery Jack cheese
1 (10 ounce) can red enchilada sauce

Directions:

To Make Meat Mixture:  Heat oil in medium skillet over medium high heat.  Add onion and saute 5 minutes.  Add chicken and green chile peppers and saute until browned, then add taco seasoning and prepare meat 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; still until well blended.

Preheat oven to 350 degrees.

To Assemble Enchiladas:  Heat tortillas until soft. (Wrap in towel and microwave a few seconds, or hold with tongs and warm over burner.)  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 greased 9x13 inch baking dish.  Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
Bake for 30 minutes or until cheese is melted and bubbly.