Enchiladas de pollo con requesón

Ingredientes

• 1 tbsp vegetable oil
• 2 skinless, boneless chicken breast halves (boiled and shredded)
• 1/2 cup onion (chopped)
• 1 can green chile peppers (7-ounce, chopped)
• 1 package taco seasoning mix
• 1/2 cup sour cream
• 2 cups cottage cheese
• 1 tsp salt
• 1 pinch ground black pepper
• 12 corn tortillas (6-inch)
• 2 cups Monterey Jack cheese (shredded)
• 1 can red enchilada sauce (10-ounce)

Preparación

1. 1

   Heat vegetable oil in a medium skillet over medium-high heat. Add shredded chicken, chopped onion, and green chiles. Cook until heated through and lightly browned.

2. 2

   Stir in taco seasoning and prepare according to package directions. Remove from heat.

3. 3

   In a medium bowl, combine sour cream, cottage cheese, salt, and pepper. Mix until smooth and well blended.

4. 4

   Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.

5. 5

   Warm the corn tortillas until soft and flexible.

6. 6

   Place a spoonful of the chicken mixture and a spoonful of the cottage cheese mixture onto each tortilla. Sprinkle with some shredded Monterey Jack cheese.

7. 7

   Roll up each tortilla and arrange seam-side down in the prepared baking dish. Top with remaining filling, enchilada sauce, and the rest of the shredded cheese.

8. 8

   Bake for 30 minutes, or until the cheese is melted and bubbly.