• Cooking Time:
  • Servings:
  • Preparation Time:




  • 1 tablespoon 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 cups cottage cheese
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 12 (6 inch) corn tortillas (I used flour)
  • 2 cups shredded Monterey Jack cheese
  • 1 (10 ounce) can red enchilada sauce


  • 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.
  • 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 for 30 minutes or until cheese is melted & bubbly.

Categories: Main Dish  Poultry 
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