I'm a huge chicken enchilada lover and always looking for new variations, so when I came across this recipe on allrecipes.com, I was pretty excited, but I have to admit that I was quite skeptical. I would never think that cottage cheese would be good in this type of dish, but it is a way better alternative to the typical heavy cheese filled enchiladas that contain sour cream and cream cheese with massive amounts of shredded cheese. Both the hubby and BIL loved it - definitely a keeper!!
I am including the recipe with my revisions. For the original, check out allrecipes.com
1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cooked and shredded
1/2 cup chopped red onion
1 large jalapeno pepper - seeded and diced
1/2 cup of chopped green bell pepper
1/2 cup of corn kernals (I used frozen)
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream (light)
2 cups cottage cheese (1% milkfat)
1 tsp. ground black pepper
12 (6 inch) corn tortillas
2 cups (1 bag) shredded cheese (used Sharp Chedder, but you could used monterey jack, colby, mexican blend, etc.)
2 (10 ounce) can red enchilada sauce (medium) - if you prefer more sauce, instead of adding a 3rd can and cutting down on the sodium, you could pour both cans in a bowl and add some water to the sauce - blend well.
DIRECTIONS - Preheat oven to 350 degrees F and lighlty grease a 9X13 inch baking dish. Pour 1 1/2 cans of red enchilada sauce in bottom of dish.
To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion, pepper (jalapeno and green), and corn and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with pepper; stir until well blended.
To Assemble Enchiladas: Heat tortillas until soft - just placed on plate with damp paper towel covering and placed in microwave for 1 minute. 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.
Cover and bake for 30 minutes or until cheese is melted and bubbly - 3/4 of the way thru, remove cover.
