This recipe I'm going to share with you came about from an enchilada recipe that I simplified into a layered casserole, as I tweaked it along the way. You get the flavor of enchiladas without all of the time consuming rolling.
I try to use mild ingredients so my kids will eat it, and it is a kid-favorite in our house, but it really just depends on the kids and what they are used to eating.
We enjoy eating it with a Mexican rice (mix the rice up with sour cream and grated cheddar - I promise you will thank me), black or refried beans, and a salad on the side. Avocados really compliment the flavors and some freshly sliced tomatoes taste delicious alongside as well.
Forgive me for the really long name. I just couldn't leave out of the title the creaminess... or the chickenness, or the... okay you get the idea. ;)
Here we go...
HERE for a PDF of the Recipe you can print.>>>
First you brown some shredded chicken breast (you can boil chicken breasts, buy the rotisserie chickens from the grocery store, or use some leftovers from my Sweet Basil Chicken recipe,) chopped onion, and green chiles. Then you mix in taco seasoning according to the package directions.
While all that is cooking, mix up a package of cottage cheese and some sour cream, with a dash of pepper.
Just layer tortillas with the two mixtures and some grated cheese...
...top it off with some verde enchilada sauce, and of course, more cheese,...
...and pop it in the oven for 30-35 minutes until it's all bubbly on top.
- Psalm 34:3 Mama