Cottage Cheese Chicken Enchiladas

1. 1

   To make the meat mixture: Heat oil in a medium skillet over medium-high heat. Add the chicken, onion, and green chile peppers and cook, stirring, until browned, then add the taco seasoning and finish the meat mixture as directed on the package.

2. 2

   To make the cheese mixture: In a medium bowl, combine sour cream with cottage cheese and season with salt and pepper; stir until well mixed.

3. 3

   Preheat the oven to 350 degrees F (175 degrees C).

4. 4

   To assemble the enchiladas: Warm the tortillas until soft. In each tortilla, add a spoonful of the meat mixture, a spoonful of the cheese mixture, and a bit of shredded cheese. Roll the tortillas and arrange them in a lightly greased 9x13-inch baking dish. Top with any remaining meat and cheese mixtures, enchilada sauce, and the remaining shredded cheese.

5. 5

   Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the cheese is melted and bubbly.

• Calories 552.14 kcal High
• Protein 44.25 g Good Source
• Carbs 36.31 g Moderate
• Total Fat 25.33 g High
• Saturated Fat 13.6 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 118.66 mg High
• Sodium 1337.76 mg High
• Fiber 2.81 g Moderate
• Sugar 7.1 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 476.48 mg Good Source
• Iron 1.82 mg Moderate
• Potassium 277.65 mg Low Source
• Vitamin A 148.47 mcg_rae Moderate
• Vitamin C 3.87 mg Low Source
• Vitamin D 0.34 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Corn 🌽