A few weeks ago I made something with corn tortillas. For the life of me I can’t remember what it was…but I know I had a bunch of tortillas leftover. So I went to one of my favorite websites, allrecipes.com. I love how you can type in the ingredients you have and the website will narrow down a few recipes with these ingredients. Well I typed in “corn tortilla” and a lot of the results were for tortilla soup. However, I came across the following recipe and gave it a try.
- 1 tablespoon vegetable oil
- 2 skinless, boneless chicken breast halves – boiled and shredded (I used my pre-shredded chicken)
- 1/2 cup chopped onion
- 1 (7 ounce) can chopped green chile peppers
- 1 (1 ounce) package taco seasoning mix
- 1/2 cup sour cream
- 2 cups cottage cheese
- 1 teaspoon salt
- 1 pinch ground black pepper
- 12 (6 inch) corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 (10 ounce) can red enchilada sauce
- To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
- To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
- Preheat oven to 350 degrees F (175 degrees C).
- To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. 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 F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.
Inside the enchiladas Ready for the oven….cheesy
Ready for my tummy! Melty goodness!
Conclusion: I was a little wary about this recipe. Mainly because my husband and I usually use flour tortillas with our enchiladas. I have also had bad luck with allrecipes.com before. However, this was very good! I didn’t follow any of the reviewers comments and just followed the recipe. It was simple (especially since my chicken was already precooked) and cheesy! I could hardly tell I was eating corn tortillas instead of my usual flour ones. The leftovers the next day were still tasty. Next time I’ll probably add more ingredients like olives, green peppers and beans. I also achieved my main goal to use up all the corn tortillas!
Posted under Recipes
This post was written by email@example.com on June 23, 2012