Ingredients

The following ingredients have 8 Servings
  • 3 cups chicken (cooked and shredded)
  • 2 tablespoons vegetable oil
  • 1 cup onion (chopped)
  • 1 (4-ounce can) green chilies (diced)
  • 1 envelope taco seasoning
  • salt
  • black pepper
  • 1/4 cup water
  • 1 cup cottage cheese
  • 1 1/2 cups extra-sharp cheddar cheese (shredded, divided)
  • 1 1/2 cups Monterey jack cheese (shredded, divided)
  • 1/2 cup sour cream
  • 12 (8-inch) flour tortillas
  • 1/4 cup fresh cilantro (roughly chopped)
  • 28 ounces red enchilada sauce

Instruction

  • Preheat oven to 350°F.
  • Add oil to a large skillet and saute onion until it's translucent and soft. Add diced green chilies,  taco seasoning, 1/2 teaspoon salt, 1/2 teaspoon pepper, and water and stir to combine. Add shredded chicken and toss to evenly coat with onion and seasoning mixture. Remove from the heat, cover, and set aside.
  • In a medium bowl, stir together cottage cheese, 3/4 cup cheddar, 3/4 cup Monterey Jack and sour cream until evenly combined.
  • Coat the bottom of an 11 X 14-inch baking dish with 1/2 cup of enchilada sauce. On a clean, flat work surface, spoon about 3-4 tablespoons of the cheese mixture down the center of a tortilla to the top with an equal amount of the chicken mixture.
  • Roll the tortilla up and place seam side down in the baking dish. Repeat with remaining tortillas and filling.
  • Cover the rolled enchiladas with enchilada sauce and sprinkle evenly with the remaining cheese.
  • Bake in the preheated oven until the enchiladas are heated through, the sauce is bubbly and the cheese is melted about 20-25 minutes. Top with cilantro and serve.