Cottage Cheese Chicken Enchiladas

0

Ingredients:1 tablespoon vegetable oil, 2 skinless, boneless chicken breast halves, boiled and shredded, 1/2 cup chopped onion, 7 ounceschopped green chili peppers, 1 ounce taco seasoning mix, 1/2 cup sour cream, 2 cups cottage cheese, 1 teaspoon salt, 1 pinch ground black pepper, 12 (6-inch) corn tortillas, 2 cups shredded Monterey Jack cheese, 10-ounce can red enchilada sauce

Directions: Meat – heat oil in medium skillet over medium-high heat. Add chicken, onion and green chili peppers. Sauté until browned, then add taco seasoning and prepare meat mixture according to package directions.Cheese– in a bowl, mix sour cream with cottage cheese and season with salt and pepper; stir until blended. Preheat oven to 350 F. 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 greased 9-by-13-inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese. Bake at 350 F for 30 minutes.

Allrecipes.com

 

Wine Recommendation: 2008 Nobilo Pinot Grigio ($10 to $15)

Medium yellow-gold in color, the honeysuckle aromas give way to flavors of lemon-lime, melon and pear. It’s medium-bodied, smooth and well-balanced with a long finish. Available online and in specialty shops.

Winepeeps.com


Current Morning Briefing Logo

Stay CURRENT with our daily newsletter (M-F) and breaking news alerts delivered to your inbox for free!

Select list(s) to subscribe to



By submitting this form, you are consenting to receive marketing emails from: Current Publishing, 30 S. Range Line Road, Carmel, IN, 46032, https://www.youarecurrent.com. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact
Share.