Sometimes you just feel like something goopy, cheesey and comforting! Well, I do, anyway! This recipe comes out about once a year for a night like that. Brad loves it too!
White Chicken Enchiladas:
One pint low-fat cottage cheese
One pint low-fat sour cream (Light)
1 can Ortega chopped green chilies, drained
1 pkg. (10) flour tortillas (Low-fat or whole wheat)
4 cooked and diced chicken breasts
2 c. grated cheese: mixture of jack and cheddar
Additional cup of grated cheddar for top
Mix the cottage cheese, sour cream and chilies together. Spoon a little of this "sauce" in bottom of a 9x13 pyrex baking dish. In each tortilla, spoon a heaping spoon of cottage cheese mixture, some chicken, some cheese, and roll up into an enchilada. Top with remaining sauce, and additional cheddar cheese. Bake at 350 for 30-35 min.
They are filling. Serving size is ONE ENCHILADA. Serve with a crisp salad.
Comments (1)
WOW, this looks great AND easy.
This is the first time I have looked at your blog Palma, and I am really enjoying it.
We stayed at the Residenza Farnese in 2006 for a week.
Our last trip to Rome, in March (and the next in October) is in an apartment on via dei Farnesi, the other side of the Palazzo.
Interested to read your take on Sergios. My daughters apartment will be almost across the street from that so I think we will be giving it a try.
Tonight? I am going to try your zucchini fritters.
THANKS for all the great food ideas.
Posted by Debra Jacobs | July 23, 2009 2:50 PM
Posted on July 23, 2009 14:50