Red Enchiladas

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves (I used one breast that was 16 ounces)
1/2 cup chopped onion
1 (7 ounce) can chopped green chiles
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream (nonfat works fine)
2 cups cottage cheese (nonfat works fine)
1 teaspoon salt
1 pinch ground black pepper (I read this wrong and did 1 t., but it was fine)
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce (I used the hot variety)
First, boil and then shred your chicken.

Then make the meat mixture. Heat oil in medium skillet over medium high heat. Add the already-cooked chicken, onion, and green chiles and saute until browned, then add taco seasoning and prepare meat mixture according to package directions. (Which is probably add one cup of water and simmer for 15 minutes.)

Then make cheese mixture. In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees F (175 degrees C).

Next assemble the enchiladas. Heat tortillas until soft (microwave for about 20-30 seconds). In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture, and a bit of shredded cheese. 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 degrees F for 30 minutes or until cheese is melted and bubbly.

Notes from me: I used all the filling in the enchiladas. But because I filled them so much, I probably should have done 15 tortillas instead of 12. They easily would have fit in the pan. But they tasted great.