Cottage Cheese Chicken Enchiladas

Ingredients

• 7 ounce chile peppers green chopped canned
• 12 6-inch corn tortillas 
• 2 cups curd cottage cheese 
• 1 pinch ground pepper black
• 2 cups monterrey jack cheese shredded
• 0.5 cup onion chopped
• 10 ounce enchilada sauce red canned
• 1 teaspoon salt 
• 2  chicken breast halves shredded boneless skinless boiled
• 0.5 cup cup heavy whipping cream sour
• 1 ounce taco seasoning 
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. To Make Meat
2. Heat oil in medium skillet over medium high heat.
3. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
4. To Make Cheese
5. Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
6. Preheat oven to 350 degrees F (175 degrees C).
7. Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese.
8. 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.
9. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.