Ingredients:
1 tablespoon vegetable oil
2 boneless skinless chicken breast halves, boiled and shredded or 2 cups leftover shredded chicken
1 medium onion, chopped
1 small green pepper, chopped
2 cups 2 % cottage cheese, drained and pureed in a food processor or with a stick blender
1 tsp cumin
1 tsp salt
1 pinch ground black pepper
6 large tortillas
1 cup shredded low fat cheddar cheese
1 batch red enchilada sauce Please do yourself a favour and actually use the recipe I've linked to. Trust me.
1/4 cup water
Directions:
Preheat oven to 350.
Saute onion and green pepper together until soft yet crisp; sprinkle with cumin, salt, and pepper.
Add chicken and 2 tbsp enchilada sauce. Cook just til heated through; remove from heat and stir in cottage
cheese.
Combine 1/2 cup enchilada sauce and 1/4 cup water in a small bowl; set aside.
Spray a 9x13 casserole dish with cooking spray; pour enchilada sauce/water into the dish.
Set up two plates next to casserole dish. On one, place your tortillas. One at a time, place tortillas on empty plate.
Place 1/6 of filling down the center of the tortilla and roll up. Place seam side down in casserole dish.
Repeat with all tortillas and pour remaining enchilada sauce over top.
Sprinkle with cheese and bake for 20 minutes or until bubbly.
Serve with cilantro-lime rice or tossed salad.
6 Servings
Nutritional Analysis:
Amount Per Serving:
Calories 448.2
Total Fat 12.5 g
Saturated Fat 3.3 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 5.0 g
Cholesterol 32.8 mg
Sodium 1,973.0 mg
Potassium 327.0 mg
Total Carbohydrate 51.0 g
Dietary Fiber 3.7 g
Sugars 1.9 g
Protein 31.0 g
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