Enchiladas de pollo con queso

Ingredientes

• 3 cups chicken (cooked and shredded)
• 2 tablespoons vegetable oil
• 1 cup onion (chopped)
• 1 (4-ounce) can diced green chiles
• 1 envelope taco seasoning
• salt
• black pepper
• 1/4 cup water
• 1 cup cottage cheese
• 1 1/2 cups extra-sharp cheddar cheese (shredded, divided)
• 1 1/2 cups Monterey jack cheese (shredded, divided)
• 1/2 cup sour cream
• 12 (8-inch) flour tortillas
• 1/4 cup fresh cilantro (roughly chopped)
• 28 ounces red enchilada sauce

Preparación

1. 1

   Preheat oven to 350°F.

2. 2

   Add oil (2 tablespoons) to a large skillet and saute onion (1 cup) until it's translucent and soft. Add diced green chilies (1 can), taco seasoning (1 envelope), 1/2 teaspoon salt, 1/2 teaspoon pepper, and water (1/4 cup), and stir to combine. Add shredded chicken (3 cups) and toss to evenly coat with onion and seasoning mixture. Remove from the heat, cover, and set aside.

3. 3

   In a medium bowl, stir together cottage cheese (1 cup), 3/4 cup cheddar, 3/4 cup Monterey Jack, and sour cream (1/2 cup) until evenly combined.

4. 4

   Coat the bottom of an 11 x 14-inch baking dish with 1/2 cup of enchilada sauce. On a clean, flat work surface, spoon about 3-4 tablespoons of the cheese mixture down the center of a tortilla to the top with an equal amount of the chicken mixture.

5. 5

   Roll the tortilla up and place seam side down in the baking dish. Repeat with remaining tortillas and filling.

6. 6

   Cover the rolled enchiladas with enchilada sauce and sprinkle evenly with the remaining cheese.

7. 7

   Bake in the preheated oven until the enchiladas are heated through, the sauce (1/4 cup) is bubbly and the cheese is melted about 20-25 minutes. Top with cilantro and serve.