This was a nice change to our usual Mexican night. It was like manicotti but with corn tortillas and enchilada sauce instead of pasta and marinara. We both really loved the cottage cheese and sour cream mixture. It was so creamy and yummy! To help cut down on the sodium in the dish, I used my homemade taco seasoning and enchilada sauce. I also cooked the chicken the night before to save time after work. Next time I might add some black olives, chopped tomatoes and cilantro.
2 large chicken breasts, cooked and chopped
1 Tbsp dried minced onion flakes
1 (1 ounce) package taco seasoning mix
¼ cup water
¼ cup light sour cream
1 cup cottage cheese (I used 4%)
½ tsp salt
12 (6-inch) corn tortillas
2 cups shredded Pepper Jack Cheese
1 (10 ounce) can red enchilada sauce
Preheat oven to 350.
In a medium skillet over medium heat combine chicken, onion, taco seasoning and water. Cook 5-10 minutes, until water is absorbed. Set aside.
In a medium bowl. combine sour cream, cottage cheese, salt and pepper. Set aside.
Microwave tortillas for 30-60 seconds, until soft. Spoon 1/12 of chicken mixture in each tortilla. Top with a large spoonful of cottage cheese mixture and some shredded pepper jack cheese. Roll tortilla up and place in a lightly greased 9×13-inch pan. Repeat with remaining tortillas. Top with enchilada sauce and remaining shredded cheese.
Bake for 30 minutes or until cheese is melted and bubbly.