These were absolutely fantastic and very welcome in my home especially since the last two recipes I've tried were disgusting (no exaggeration here, folks). And no, you won't find those recipes on this blog. These enchiladas were a hit and my husband who never takes a lunch to work took one this morning while I had one for breakfast. The next time I make enchiladas I am going straight to this recipe.
cottage cheese chicken enchiladas (adapted from allrecipes.com)
3 frozen chicken breasts (see how to prepare below)
1 (4 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix or 1/4 cup if you buy bulk
1/2 cup fat free sour cream
2 cups low fat cottage cheese
1 teaspoon salt
1/4 teaspoon pepper
10 to 12 flour tortillas (I used whole wheat)
couple handfuls shredded Mozzarella cheese
1 (10 ounce) can red enchilada sauce (I actually opened up another can and used 1 1/2 cans)
The morning you want to make these, place 3 frozen chicken breasts in a slow cooker and cook on high until they are mostly done then turn down to low.
When you are ready to make your enchiladas, take the chicken out of the slow cooker and shred in a large bowl. Add green chiles and taco seasoning and combine well.
To make the cheese mixture, combine sour cream with cottage cheese and season with salt and pepper; stir until well blended.
Preheat oven to 350 degrees.
To assemble enchiladas, in each tortilla place about 1/2 cup of meat mixture, 1/4 cup of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 baking dish that has been sprayed with cooking spray and has been coated with enchilada sauce. Top enchiladas with remaining enchilada sauce and cheese.
Bake for 30 minutes until cheese is melted and bubbly.