Chicken Enchiladas with Cottage Cheese

Ingredients

1 tablespoon vegetable oil
2 boiled and shredded skinless, boneless chicken breast halves
1/2 cup chopped onion
1 7–ounce can chopped green chile peppers
1 1–ounce package taco seasoning mix
1/2 cup Hiland Sour Cream
2 cups Hiland Cottage Cheese
1 pinch ground black pepper
12 6–inch corn tortillas
2 cups shredded Monterey Jack cheese
1 10–ounce red enchilada sauce

Preparation

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.

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.

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