Tuesday, September 2, 2008

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.

2 comments:

emily said...

so i made this a couple of weeks ago, but instead of grabbing the green chili can i grabbed the HOT jalapeno can. i couldn't eat it (i'm wimpy) and neither could my kids. but my husband had lots of freezer-meals of it and says it was real good.

so good, in fact, that he is making me fix it again so that we can all enjoy it. at least i used the can of jalapenos so i can't make that mistake again. i hope. . .

emily said...

so i made it again tonite - without making the same mistake. it was delicious - my whole fam (except picky-picky emmy) loved it. we mixed in sour cream for the kiddos to lessen the spiciness.

also, i forgot to mention on my first comment: i didn't roll them up. instead i made it a casserole. i did 3 layers of 4 torn-up tortillas, 1/3 sour-cream/cottage cheese mix, and 1/3 chicken mix. after the 3 layers i poured over the enchilada sauce and then topped with shredded cheese.

very, very good stuff.