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Chicken and Cheese Enchiladas

servings: 4
Chicken and Cheese Enchiladas

prep time

10

total time

45

ingredients

12

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Chicken and Cheese Enchiladas

servings: 4
INGREDIENTS:
ingredients
  • 1 pound boneless, skinless chicken breast 
  • 1 Tbsp. vegetable oil 
  • 1/2 cup corn (thawed if frozen, drained if canned) 
  • 2 scallions, thinly sliced 
  • 2 Tbsp. red onion, finely chopped 
  • 1 sweet red bell pepper, diced 
  • 1 yellow or green bell pepper, diced 
  • 2 Tbsp. fresh cilantro, finely chopped 
  • 8 oz. Hood® Low Fat Cottage Cheese
  • 1 cup picante sauce, taco sauce, or salsa 
  • 8 6-inch flour tortillas 
  • Hood® Sour Cream, optional
DIRECTIONS:
directions

Preheat oven to 375°F. Slice chicken into 1 inch wide strips. Sauté in oil. Reserve. In a bowl, blend corn, scallions, red onion, and peppers with cottage cheese and half the cilantro. Evenly distribute the chicken and cottage cheese-vegetable mixture in center of each tortilla and roll up. Place each tortilla in a 11" x 7" baking dish, seam side down. Top with sauce or salsa. Bake for 20 to 25 minutes or until thoroughly heated. Garnish with remaining cilantro.

Serving suggestion: Top with sour cream and serve with rice and black beans.

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