Cheesy Chicken Enchiladas 1 tbsp vegetable oil 2 skinless, boneless chicken breast halves (boiled and shredded) ½ cup onion (chopped) 1 can green chilli peppers (chopped) 1 package taco seasoning mix ½ cup sour cream
Cheesy Chicken Enchiladas
- 1 tbsp vegetable oil
- 2 skinless, boneless chicken breast halves (boiled and shredded)
- ½ cup onion (chopped)
- 1 can green chilli peppers (chopped)
- 1 package taco seasoning mix
- ½ cup sour cream
- 2 cups cottage cheese
- 1 tsp salt
- 1 pinch ground black pepper
- 12 corn tortillas (or gluten free tortillas)
- 2 cups Monterey Jack cheese (shredded)
- 1 can red enchilada sauce
To Make Meat Mixture
-
Heat oil in medium skillet over medium high heat
-
Add chicken, onion and green chilli 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; stir until well blended
-
Preheat oven to 175°C
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 greased 9×13 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