Chicken and Cheese Enchiladas
servings: 4
prep time
10
total time
45
ingredients
12
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.
-
comments
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment. Click here for more information.
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment. Click here for more information.