Cottage Cheese Chicken Enchiladas

Prep Time: 30 min. Cook Time: 30 min. Ready in: 1 hr. Yields: 6 servings

Ingredients:
1 Tbsp. vegetable oil
2 Skinless, boneless chichken breast halves
-boiled and shredded
1/2 c. chopped onion
1 (7 oz.) can chopped green chile
1 (1 oz.) pkg. taco seasoning mix
1/2 C. sour cream
2 c. cottage cheese
1 tsp. salt
1 pinch ground black pepper
12 (6 in.) corn tortillas
2 c. shredded Monterey Jack cheese
1 (10 oz.) can red enchilada sauce

Directions:
1. To make meat mixture: heat oil in medium skillet over med. 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.
2. To make cheese mixture: in a medium bolw mix wour cream with cottage cheese and season with salt and pepper; stir until well blended.
3. Preheat oven to 350 degrees F.
4. To assemble enchiladas: heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mxture and a bit of shredded cheese. Roll tortialls and place in a lightly greased 9x13 in. baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
5. Bake at 350 degrees F for 30 minutes or until cheese is melted and bubbly.

***I tried this recipe the other day and it was pretty good!! I made a few changes: I used a 4 oz. can of green chiles, used no peppers (I don't like it too spicy!) and I used flour tortillas instead of corn because I don't like corn tortillas! They are great the day you make it and also as leftovers.