Cottage Cheese Chicken Enchiladas

Adapted from Allrecipes

I have been eyeing this recipe for quite some time.  It just sounded interesting to me since you don't usually see cottage cheese in Mexican food, maybe Italian, but not Mexican.  They were really yummy!  They were also great leftovers for later in the week. 

Ingredients:

• 1 Tbs vegetable oil
• 2 skinless, boneless chicken breast halves, boiled and shredded
• ½ onion, chopped
• 1 (7 oz) can chopped green chile peppers
• 1 (1 oz) package taco seasoning mix
• ½ cup sour cream
• 2 cups cottage cheese
• 1 tsp salt
• 1 pinch ground black pepper
• 6-8 flour tortillas (depending on how full you want to stuff the enchiladas)
• 2 cups shredded Monterey Jack cheese
• 1 (10 oz) can red enchilada sauce

Directions:

• To make meat mixture:  Heat oil in medium skillet over medium-high heat.  Add chicken, onion and green chile peppers and sauté until browned.  Then add taco seasoning, mix well.
• To 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 375 degrees F.
• To assemble enchiladas:  Heat tortillas until soft (about 10-15 seconds in microwave).  In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded Monterey Jack cheese.  Roll tortillas and place in a lightly greased 9x13 inch baking dish.  Top with any remaining Monterey Jack cheese. 
• Bake for 20 minutes or until cheese is melted and bubbly.