Chicken Enchiladas with Cottage Cheese

Cottage cheese is always in our refrigerator. Caelan prefers it for breakfast and Brenna enjoys it "on the side" for lunch. So when Roberts Dairy and Mom Select sent me a couple of coupons for free cottage cheese I was excited! Not only because that is what we already use but because it's spendy!

Of course the night I planned to make these Chicken Enchiladas I was out of cottage cheese- Caelan had finished it for breakfast- so they were delayed until my next trip to the grocery store.

When we finally had these for dinner they were devoured! Caelan liked them because they had cottage cheese, Brenna liked the spicy chicken and Doug said they had a really good flavor and the creaminess was a nice contrast with the spice from the green chilis.

I did, however, make some changes to the recipe (don't I always?). I'll give you the recipe in full and my changes in italics.

You Need:
1 tablespoon vegetable oil
2 boiled and shredded skinless, boneless chicken breast halves (we grilled the chicken the day before)
1/2 cup chopped onion
1 7-ounce can chopped green chile peppers (I used a 4 oz can and it was plenty)
1 1-ounce package taco seasoning mix
1/2 cup Roberts Sour Cream
2 cups Roberts Cottage Cheese
1 pinch ground black pepper
12 6-inch corn tortillas
2 cups shredded Monterey Jack cheese
1 10-ounce red enchilada sauce

To Prepare:
For meat mixture, heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and sauté until browned. Then add taco seasoning and prepare meat mixture according to package instructions.

For cheese mixture, mix sour cream with cottage cheese in a medium bowl. Season with salt and pepper and stir until well blended. (The girls helped with this- they love to stir)

Preheat oven to 350 degrees.

To make enchiladas, heat tortillas until soft and place a spoonful of meat mixture, a spoonful of cheese mixture and a small amount of shredded cheese in each tortilla. 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. (I hate rolling corn tortillas. They always crack when I try to roll them. So I made this more like a lasagna. Pour a tiny bit of enchilada sauce in the bottom of the baking dish to help with sticking -about 4T- and spread it around. Layer 6 tortillas over the bottom of the dish. Pour in 2/3 of meat mixture, 2/3 of cheese mixture and sprinkle 1 1/3 cup of the cheese over the top. Cover with remaining tortillas and repeat layers with remaining meat and cheese mixtures, add enchilada sauce and sprinkle with remaining cheese.)

Bake at 350 degrees for 30 minutes or until cheese is melted.

This recipe serves 12 and reheats really well as leftovers.

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