Oh, wait, that’s not it. One of the joys of a big family is getting lots of presents. Sharing germs is one of the un-pleasantries. After a long day, I get those two confused.
I tried a new recipe this evening – Cottage Cheese Chicken Enchiladas from Allrecipes.com. It was good and the children ate helping after helping. Tim is still recovering from yesterday’s bug so he stuck to a mild dinner of plain waffles. I would definitely make these again as they were well
gobbled appreciated by the family.
1/2 tbs oil
2 skinless, boneless chicken breasts (cooked and shredded)
1/2 c. chopped onion
1 (7 oz) can chopped green chilies
1 pkg taco seasoning
1/2 c. sour cream
2 c. cottage cheese
1 tsp salt
1 pinch pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 oz) can enchilada sauce
1. Saute onion in oil. Add green chilies, taco seasoning and shredded chicken.
2. Mix sour cream with cottage cheese and season with salt and pepper. Stir well. (I mixed it in the food processor because I didn’t want any cottage cheese lumps to distract my pickier eaters.)
3. Preheat oven 350.
4. Assemble Enchiladas: Heat tortillas until soft (I covered them with a wet paper towel and warmed them in the microwave). In each tortilla spoon some of the meat mixture, cheese mixture and top with shredded cheese. Roll tortillas and place in greased baking dish. Top with enchilada sauce and remaining cheese.
5. Bake 350 for 30 minutes.
I used green enchilada sauce even though the original recipe called for red. I didn’t have Monterey Jack cheese and used a Colby/Jack/Cheddar mixture. Tasty and easy recipe. Click here now to see it. I tried to take a picture but the children ate it so fast, by the time I came by with my camera it wasn’t pretty enough to photograph. Ha! Greedy punks. Stop by Rocks in My Dryer for other Works for Me Wednesday blog postings.