Cottage Cheese Chicken Enchiladas

Recipe View 10 mins Prepare the Chicken Mixture: Heat vegetable oil in a medium skillet over medium-high heat. Add shredded chicken, chopped onion, and diced green chiles. Sauté for 5-7 minutes, or until the onion is softened and lightly browned. Stir in the taco seasoning mix and cook for another 1-2 minutes, ensuring the chicken is evenly coated. Remove from heat and set aside. (Total time: ~10 minutes)

Recipe View 5 mins Make the Cottage Cheese Filling: In a medium bowl, combine sour cream and cottage cheese. Season with salt and pepper. Mix well until thoroughly combined. Taste and adjust seasonings as needed. (Total time: ~5 minutes)

Recipe View 10 mins Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). (Total time: ~10 minutes)

Recipe View 20 mins Assemble the Enchiladas: Warm the corn tortillas to make them pliable. This can be done by quickly passing them over an open gas flame, steaming them in a tortilla warmer, or microwaving them briefly (about 15-20 seconds wrapped in a damp paper towel). Place a spoonful of the chicken mixture down the center of each tortilla, followed by a spoonful of the cottage cheese mixture, and a sprinkle of shredded Monterey Jack cheese. Roll the tortillas tightly and place them seam-side down in a lightly greased 9x13 inch baking dish. (Total time: ~20 minutes)

Recipe View 30 mins Top and Bake: Pour the red enchilada sauce evenly over the assembled enchiladas. Spread any remaining chicken and cottage cheese mixture over the top, followed by the remaining shredded Monterey Jack cheese. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown. (Total time: ~30 minutes)

Recipe View Cool and Serve: Let the enchiladas cool for a few minutes before serving. This allows the cheese to set slightly and prevents them from falling apart. Garnish with your favorite toppings, such as chopped cilantro, diced avocado, or a dollop of sour cream.