Ingredients
Meat Mixture:
3 Tbsp. cooking oil
3 small onions,chopped
2 4 oz. cans chopped green chilies
5 cup cooked & shredded chicken or turkey
3 pkg. taco seasoning mix
2 cup water
Cottage Cheese Mixture:
3 cup cottage cheese
1 cup sour cream
salt and pepper to taste
20 8″ tortillas
3 cup shredded Monterey Jack cheese,divided
4 10 oz. cans red enchilada sauce
Preparation
For the Meat: In a large skillet, heat oil; saute onions and chilies until onions are cooked. (about 5 minutes) Add chicken, taco seasoning, and water; simmer until most of the liquid has evaporated. Set aside. For the Cheese: In a medium bowl, mix cottage cheese, sour cream, salt and pepper. Set aside. Measure out 2 cup of the shredded cheese (you’ll use the other 1 cup for a topping) Assembly: Heat tortillas until soft (I just wrap them in a damp paper towel and nuke them in the microwave for a few seconds) Spoon about 4 Tbsp. of the meat onto each tortilla. Spoon about 3 Tbsp. of the cottage cheese mixture onto the meat mixture. Top with 1 heaping Tablespoon of shredded cheese. Roll up the tortilla and place in a covered baking dish. Simply cover your baking dishes, label them, and put them in the freezer. I like using glass baking dishes with tight-fitting lids so my food doesn’t get freezer-burn or spill. I also like preparing several different size dishes so I can easily adapt our meal for large or small groups. Baking Day: Now comes the easy part! Pull out a pan of enchiladas in the morning (it doesn’t matter if they are completely defrosted) Preheat your oven to 350*. Pour a can of enchilada sauce over the top of the enchiladas. Sprinkle a generous amount of shredded cheese over the sauce. Bake, uncovered, for 20-30 minutes (depending on how frozen they still are) Enjoy!
