This recipe has been a huge hit at every family gathering ever since. People have really loved these cottage cheese enchiladas! My sister-in-law actually said she is not a fan of cottage cheese at all, but she thought these were awesome.
If you’re making this only for two people, you can make the whole batch but divide it in two baking trays and freeze the other one. You’ll have a really tasty dinner ready and waiting, the next time you have no time for cooking! Just thaw it in the morning and throw it in the oven when it’s dinner time.
1 Tbsp vegetable oil
2 skinless, boneless chicken breast halves – boiled and shredded
1/2 cup chopped onion
1 (7 oz.) can chopped green chile peppers
1 (1 oz.) package taco seasoning mix
1/2 cup Daisy sour cream
2 cups cottage cheese
1 tsp salt
1 pinch ground black pepper
12 (6″) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 oz.) can red enchilada sauce
Meat mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
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 350 F.
Assemble: 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 at 350 F for 30 minutes or until cheese is melted and bubbly.