LivingHalal

Chicken Enchiladas Recipe

2 boneless skinless chicken breasts

1/2 medium onion, diced

Taco seasoning

Emeril Lagasse’s Essence spice mix (optional)

1/2 cup cottage cheese

Minced garlic

1/2 diced onion

1 cup salsa

3 Tbsp tomato paste

1 cup of water

1 cup crushed tomatoes, or jarred strained tomatoes

Shredded colby jack cheese

Corn tortillas

Sour cream

Handful of cilantro, chopped (optional)

Preheat the oven to 350 degrees.

To make the filling, saute the diced onions in olive oil until cooked through.  Dice the chicken breast and add it to the onions, cook until there is no more pink.  Add the taco seasoning and Essence, season to taste.  Turn off the heat and stir the cottage cheese.

To make the sauce, saute the garlic and diced onions in olive oil.  Turn off the heat.  Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed tomatoes.

Coat the bottom of a casserole dish with a thin layer of sauce.  Place the tortillas on a counter top.  Place some filling and cheese on each tortilla, roll and place in a casserole dish.  The rolled tortillas can be placed upside down and close together to prevent them from opening.  When the casserole dish is filled with rolled tortillas, top it with the sauce and then the shredded cheese.  Place the enchiladas in the oven and bake until the cheese is melted, about 10 to 15 minutes.  Garnish with sour cream and the chopped cilantro.

Enjoy!