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.