Cheese and Chicken Enchiladas
servings: 4
prep time
15
total time
35
ingredients
10
Cheese and Chicken Enchiladas
servings: 4
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INGREDIENTS:ingredients
- 1/2 cup Hood No Salt Added Cottage Cheese
- 1 cup Calorie Countdown 2% Reduced Fat Dairy Beverage
- 2 Tbsp. all-purpose flour
- 1/2 tsp. fresh ground black pepper
- 2 cups cooked, shredded chicken
- 1 4-oz. can chopped green chilis, drained
- 8 7-inch whole wheat tortillas
- 1 cup tomato salsa
- 1 cup shredded Mexican Cheese Blend
- 2 Tbsp. chopped fresh cilantro
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DIRECTIONS:directions
Preheat oven to 375˚F.
Place cottage cheese in blender or food processor and blend for 45 seconds. Set aside.
In a large saucepan, heat the Calorie Countdown over medium heat. Add flour, whisking until mixture starts to thicken, about 4 to 5 minutes. Add pepper and stir.
Add the cottage cheese, chicken, and chilis to the Calorie Countdown mixture. Stir until thoroughly combined. Remove pan from heat.
Place 1/3 cup of the chicken mixture on each tortilla and roll up. Place seam side down in a 2-quart rectangular baking dish. Spread salsa evenly on top.
Bake for 20 minutes. Remove from oven and top with cheese, spreading evenly. Return to oven and bake for another 5 minutes or until the cheese is melted. Top with cilantro and serve.
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