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4 baked, skinned, chicken breasts 1/2 cup chopped green onions 1/2 tsp salt 3/4 cup shredded pepper jack cheese 3/4 cup shredded sharp cheddar cheese 1/2 cup sour cream 2 cups small curd cottage cheese Tomatillo Sauce or 1 (10 ounce) can red enchilada sauce 12 (6-inch) corn tortillas
Debone and cut up the baked chicken. Or you could use canned chicken instead if you want to
Stir the cottage cheese, sour cream, and pepper jack cheese together. Add the chopped chicken and green onions
Spoon 3/4 c of Tomatillo sauce or enchilada sauce on the bottom of a greased 13 x 9 inch baking dish.
Soften tortillas according to package directions.
Spoon enchilada sauce over the tortillas. Now spoon chicken mixture into the center and roll up the tortillas. Place seam side down in pan.