THE Chicken Enchiladas

Move over any other chicken enchilada recipe. This one is it. 

I've made several versions of chicken enchiladas... including multi-step, slow cook the chicken all day, pull it, stuff it, bake it, versions. 

And you know what? No matter how you dress 'em up they all come out so similar. 

Then I found this recipe for easy cottage cheese chicken enchiladas, and because I'm on the same protein obsession as most of America, I decided to give 'em a whirl. 

I made these for my cottage cheese loathing brother as a freezer meal while he's recovering from Achilles tendon repair surgery... he raved about them.

I made them for dinner while my in-laws were in town. My 6.5 year old gobbled them up, and my mother-in-law asked for the recipe.

These are so easy, they 1000% will be on the menu for our week-long summer vacation next month. 

Cottage Cheese Chicken Enchiladas
Inspired by AllRecipes

Ingredients
1 package of pulled rotisserie chicken 
1 to 1 1/2 cups cottage cheese
1/2 cup sour cream
1 packet taco seasoning mix (or 2-3 tablespoons)
2 cups shredded Mexican blend cheese
1 10oz can red enchilada sauce
flour tortillas

Directions
1. Pre-heat oven to 350ºF.
2. In a large bowl mix the rotisserie chicken, cottage cheese, sour cream, taco seasoning and 1 cup of shredded cheese.  Add a splash of enchilada sauce. Mix well.
3. In a large casserole dish, cover the bottom in a thin layer of enchilada sauce.
4. Fill each tortilla with the chicken mixture, roll and place in the casserole dish, seam side down.
5. Snuggle in as many enchiladas as you can into the casserole dish, then cover the top with more enchilada sauce and shredded cheese.
6. Bake until the cheese is melty/bubbly... about 30 minutes.

Notes: My recipe purposefully does not have much more beyond the basics. These are great to top with green onions, salsa, lettuce, tomatoes, hot sauce, etc. depending on what everyone likes. 

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