1 tablespoon vegetable oil
2 boiled and shredded skinless, boneless chicken breast halves
1/2 cup chopped onion
1 7-ounce can chopped green chile peppers
1 1-ounce package taco seasoning mix
1/2 cup Roberts Sour Cream
2 cups Roberts Cottage Cheese
1 pinch ground black pepper
12 6-inch corn tortillas
2 cups shredded Monterey Jack cheese
1 10-ounce red enchilada sauce
For meat mixture, heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and sauté until browned. Then add taco seasoning and prepare meat mixture according to package instructions.
For cheese mixture, mix sour cream with cottage cheese in a medium bowl. Season with salt and pepper and stir until well blended.
Preheat oven to 350 degrees.
To make enchiladas, heat tortillas until soft and place a spoonful of meat mixture, a spoonful of cheese mixture and a small amount of shredded cheese in each tortilla. Roll tortillas and place in a lightly greased 9×13-inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
Bake at 350 degrees for 30 minutes or until cheese is melted.