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INGREDIENTS
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
PROCEDURE
- 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.
- Bake for 25 minutes at 350 degrees.
- Sprinkle cheddar cheese on top. It will melt.
- Serve with condiments: shredded lettuce, chopped tomatoes, sliced ripe olives, sour cream.
