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12 flour tortillas
1 cup cooked turkey or chicken breast meat (I used 2 chicken breasts
zapped in the microwave)
2 tsp olive oil
1 onion chopped
3 garlic cloves minced
2 cups of small curd cottage cheese
1 cup shredded cheddar cheese (I use about 2x this much)
2 14 oz cans green enchilada sauce
1 tsp chili powder
1 tsp cumin
1 tsp pepper
In medium mixing bowl, combine the chopped chicken, cottage cheese, and
spices. Mix well. Saute the onion and garlic until onions become
translucent. Combine the sauted onions with the cottage cheese mixture.
Spray a 9 X 13 casserole dish with pam and pour one can of the enchilada
sauce on the bottom.
Heat the flour tortillas in the microwave for 30-40 seconds until they
are soft.
Place a spoon or two of the cottage cheese mix in the middle of a
tortilla and roll up. Place seam side down in the baking dish. Repeat
for all tortillas. Pour the remaining green enchilada sauce over the
top, sprinkle with cheese and bake at 350 for 45 minutes.
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