Chicken Cheese Enchiladas
A family favorite for years! It also makes a great dish to take and share with others.
Ingredients
- 1 10 oz can enchilada sauce
- 1 12 oz container cottage cheese
- 1 8 oz container sour cream
- 1 1/2 cups chopped rotisserie chicken or cooked chicken breasts, optional
- 1 4.5 oz chopped green chilies, undrained
- 1/4 teaspoon salt
- 8 8" flour tortillas
- 1 cup shredded Monterey Jack cheese*
- 1 4 oz can sliced ripe olives, drained.
- 1 cup shredded cheddar cheese*
Instructions
- Preheat oven to 350°. Spread 1/2 can enchilada sauce in a lightly greased 9 x 13 dish.
- Combine cottage cheese, sour cream, chicken, chopped chilies, and salt. Spoon about 1/3 cup of the mixture in the center of each tortilla. Sprinkle evenly with Monterey Jack cheese. Roll up and place seam-side down in the baking dish. Top with remaining enchilada sauce.
- Sprinkle with olives. Cover pan tightly with foil. Bake for 35 minutes, or until bubbly around the edges.
- Uncover, sprinkle with cheddar cheese. Enjoy!
Notes
*Can also use Mexican Style Four Cheese Blend shredded cheese.