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INGREDIENTS:
* 1 tablespoon olive oil * 1 can seasoned boneless chicken breast * 1/2 cup chopped onion * 1 stalk celery chopped * 4-3 TBS salsa * 1/4 (1 ounce) package taco seasoning mix * 1/2 cup sour cream * 2 cups cottage cheese * 1 teaspoon salt * 1 pinch ground black pepper * 8 (10 inch) flour tortillas * 2 cups shredded Cheddar/Monterey Jack cheese * 1 (10 ounce) can medium Hatch enchilada sauce
DIRECTIONS:
1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, celery, onion and salsa and saute until warmed through ( I threw in a little piece of last night's rib steak). 2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with taco seasoning, salt and pepper; stir until well blended. 3. Preheat oven to 350 degrees F (175 degrees C). 4. To Assemble Enchiladas: Heat tortillas until soft. 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 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese. 5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.
they're in the oven now, i'll let you know how it turns out :bounce
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