Beefy Enchiladas

We've been looking for a really good enchilada recipe...we've had a couple of disasters in the past, but I figured I'd give it one more shot. After searching around a bit, I found this on Elizabeth's Cooking Experiments, and though what the heck! This was pretty tasty! Even Norm gave it the thumbs up and said it was a keeper. We topped them with shredded lettuce, avocado, diced tomato, green onion, black beans and limes (yum!). I might tweak it a little bit the next time, but all in all a great alternative to our usual taco night!

I changed it up and subbed in extra lean ground beef, and added some jalapenos. My changes are noted below.

Cottage Cheese Chicken Enchiladas

Source: allrecipes.com
1 tablespoon vegetable oil (skipped this and just used cooking spray)

2 skinless, boneless chicken breast halves - boiled and shredded (about 3/4 lb of ground beef)

1/2 cup chopped onion

1/2 cup chopped red bell pepper (not in the original recipe)

1 chopped jalapeno (not in the original recipe)

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 (I used 5 whole wheat larger tortillas)

2 cups shredded Monterey Jack cheese (reduced fat shredded mexican blend)

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.

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 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.

Bake for 30 minutes or until cheese is melted & bubbly.