cheesy-chicken-enchiladas

• 3 Cups Chicken Cooked and Shredded
• 2 Tablespoons Vegetable Oil
• 1 Cup Onion Chopped
• 1 4 Ounce Cans Green Chilies, Diced
• 1 Envelope Taco Seasoning
• Salt
• Black Pepper
• 1/4 Cup Water
• 1 Cup Cottage Cheese
• 1 1/2 Cup Extra Sharp Cheddar Cheese Shredded~Divided
• 1 1/2 Cup Monterey Jack Cheese Shredded~Divided
• 1/2 Cup Sour Cream
• 12 8 Inch Flour Tortillas
• 1/4 Cup Fresh Cilantro Roughly Chopped
• 28 Ounces Red Enchilada Sauce

How to Make It

Preheat oven to 350 degrees.

Add oil to a large skillet and saute onion until it's translucent and soft. Add diced green chilies, taco seasoning, 1/2 teaspoon salt, 1/2 teaspoon pepper and water and stir to combine. Add shredded chicken and toss to evenly coat with onion and seasoning mixture. Remove from the heat, cover, and set aside.

In a medium bowl, stir together Cottage cheese, 3/4 cup cheddar, 3/4 cup Monterey jack and sour cream until evenly combined.

Coat the bottom of an 11 X 14 inch baking dish with 1/2 cup of enchilada sauce. On a clean, flat work surface, spoon about 3-4 tablespoons of the cheese mixture down the center of a tortilla the top with an equal amount of the chicken mixture. Roll the tortilla up and place seam side down in baking dish. Repeat with remaining tortillas and filling. Cover the rolled enchiladas with enchilada sauce and sprinkle evenly with the remaining cheese.

Bake in preheated oven until the enchiladas are heated through, the sauce is bubbly and the cheese is melted, about 20-25 minutes. Top with cilantro and serve.