Thu 3 Aug 2006
Ingredients:
-1 tablespoon olive oil
-2 skinless, boneless chicken breast halves; boiled and shredded
-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) flour tortillas
-2 cups shredded Mozzarella cheese
-1 (10 ounce) can red enchilada sauce
1. Heat oil in medium skillet over medium high heat
2. Add chicken and green chile peppers and saute until browned, then add taco seasoning
3. Meanwhile, in a medium bowl mix sour cream with cottage cheese and season with salt and pepper, and stir until well blended
4. Preheat oven to 350 degrees F
5. Heat tortillas until soft
6. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese
7. Roll tortillas and place in a lightly greased 9×13 inch baking dish
8. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese
9. Bake for 30 minutes or until cheese is melted and bubbly
