Cottage Cheese Chicken Enchiladas

We are BIG Mexican food fans over here and I love trying out new enchilada recipes. These were really good! I used medium enchilada sauce so they had some zing to them, definitely a winner!

Ingredients:
- 1 T. vegetable oil
- 2 chicken breast halves, boiled and shredded (I used a can of chicken)
- 1/2 c. chopped onion
- 1 big can (7-8 oz) chopped green chile peppers
- 1 pkg taco seasoning mix
- 1/2 c. sour cream (I used FF)
- 2 c. cottage cheese (I used lowfat)
- 1 t. salt
- 1 pinch pepper (I used less salt and more pepper)
- 12 corn tortillas (I used 14)
- 2 c. shredded Monterrey Jack cheese
- 1 (10 oz) can red enchilada sauce

Directions:
Meat Mixture: Heat oil in medium skillet over med high heat. Add chicken, onion, and green chile peppers and saute until browned. Add taco seasoning and simmer.
Cheese Mixture: In a medium bowl, mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
- Preheat over to 350 degrees.
- Heat tortillas until soft (I wrap 3 in a paper towel and heat for 30 seconds in microwave). In each tortilla, place a spoonful of meat mixture, a spoonful of cheese mixture, and a bit of shredded cheese.
- Roll tortillas and place in a lightly greased 9x13 baking dish (instead of greasing I lightly cover bottom of dish with some enchilada sauce).
- Top with any remaining meat and cheese mixture (I had quite a bit of cheese mix left, but not meat), enchilada sauce, and remaining shredded cheese.
- Bake at 350 for 30 minutes or until cheese is melted and bubbly.