Cottage cheese enchilada

Recipe Information

Ingredients

• 1 tablespoon vegetable oil

• 2 boneless skinless chicken breast halves, boiled and shredded

• 1/2 cup onion, chopped

• 1 (1 ounce) package taco seasoning mix

• 1/2 cup sour cream

• 2 cups cottage cheese

• 1 teaspoon salt

• 1 pinch ground pepper

• 12 flour tortillas or 12 corn tortillas

• 2 cups shredded cheddar cheese or 2 cups monterey jack cheese

• 1 (10 ounce) can red enchilada sauce

Directions

• Preheat an oven to 350 degrees F.

• Heat the oil in medium saucepan and add the shredded chicken.

• Mix in the onion and taco seasoning and prepare based on the package directions of the taco seasoning.

• Next, mix the sour cream, cottage cheese, salt, and pepper in a separate medium size bowl.

• Transfer some of the meat mixture, cheese mixture, and shredded cheese to a tortilla and roll into an enchilada. Repeat with all tortillas.

• Put the enchiladas in a 9x13 inch baking dish, making sure that the folded edge of the tortilla roll is on the bottom of the pan.

• If there is any meat or cheese mixture or shredded cheese left, sprinkle it on top of the enchiladas.

• Pour the enchilada sauce over tortillas.

• Put into the oven and bake for about 20-30 minutes.

Nutrition (per serving)

• Calories: 533 cal

• Total fat: 27g

• Saturated fat: 13g

• Cholesterol: 87mg

• Sodium: 1,700mg

• Carbohydrate: 40g

• Fiber: 3g

• Protein: 32g