Chicken Enchiladas
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| cottage cheese chicken enchiladas |
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| ever tried chicken enchiladas made with cottage cheese? |
| now's your chance! this takes some prep time, but it is well |
| worth it. you can make it 1 day ahead, and serve the next |
| day. prep time: approx. 30 minutes. cook time: approx. 30 |
| minutes. ready in: approx. 1 hour . makes 6 servings. |
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| 1 Tbsp | 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 cup | cottage cheese |
| 1 tsp | salt |
| 1 pinch | ground black pepper |
| 12 | 6 inch) corn tortillas |
| 2 cup | shredded monterey jack cheese |
| 1 | 10 ounce) can red enchilada sauce |
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| to make 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. 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 350 degrees f (175 degrees 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 9x13 inch baking dish. top with |
| any remaining meat and cheese mixture, enchilada sauce and remaining |
| shredded cheese. bake at 350 degrees f (175 degrees c) for 30 minutes or |
| until cheese is melted and bubbly. |
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| (ID: 7582) Mirror: rec.food.recipes: Mon, May 24, 2004 |