Chicken Enchiladas - Anne Simmons

INGREDIENTS:

Makes enough for 20-24 enchiladas

Meat Mixture:

• 3 T. cooking oil
• 3 small onions — chopped
• 2 4oz. cans chopped green chilies
• 5 c. cooked & shredded chicken or turkey
• 3 pkg. taco seasoning mix
• 2 c. water

Cottage Cheese Mixture:

• 3 c. cottage cheese
• 1 c. sour cream
• salt and pepper to taste

Other Ingredients:

• 20-24 8″ tortillas
• 3 c. shredded Monterey Jack cheese – divided
• 4  10 oz. cans red enchilada sauce (or you can make your own)

DIRECTIONS:

I make ALL the enchiladas up at one time.

For the Meat:

• In a large skillet, heat oil; saute onions and chilies until onions are cooked. {about 5 minutes}
• Add chicken, taco seasoning, and water; simmer until most of the liquid has evaporated.
• Set aside.

For the Cheese:

• In a medium bowl, mix cottage cheese, sour cream, salt and pepper.
• Set aside.
• Measure out 2 c. of the shredded cheese {you’ll use the other 1 c. for a topping}

Assembly:

• Heat tortillas until soft {I just wrap them in a damp paper towel and nuke them in the microwave for a few seconds}
• Spoon about 4 T. of the meat onto each tortilla.
• Spoon about 3 T. of the cottage cheese mixture onto the meat mixture.
• Top with 1 heaping Tablespoon of shredded cheese.
• Roll up the tortilla and place in a covered baking dish.

Directions for Baking Day:

Now comes the easy part!

• Pull out a pan of enchiladas in the morning {it doesn’t matter if they are completely defrosted}
• Preheat your oven to 350 F.
• Pour a can of enchilada sauce over the top of the enchiladas.
• Sprinkle a generous amount of shredded cheese over the sauce.
• Bake, uncovered, for 20-30 minutes {depending on how frozen they still are}
• Enjoy!

Original content from AndreaDekker.com: http://andreadekker.com/chicken-enchiladas/#ixzz3FQOAuIWr
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