Ingredients:

  • % Cottage Cheese (drained slightly)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Make the Red Sauce: In a medium saucepan, whisk the flour/cornstarch into the tomato paste until smooth. Gradually whisk in the broth until incorporated. Add cumin, chili powder, garlic powder, and oregano. Bring to a gentle simmer, whisking occasionally, until thickened (about 5-7 minutes). Stir in the vinegar, salt, and pepper. Set aside.
  3. Prepare the Filling: In a large mixing bowl, combine the shredded chicken, cottage cheese, 1 cup of shredded cheese, drained green chiles, onion powder, and cilantro. Mix gently until just combined. Taste and adjust seasoning.
  4. Soften Tortillas: Heat about 1/2 inch of neutral oil in a small skillet over medium heat. Quickly dip each corn tortilla into the hot oil for 10-15 seconds per side to soften, then drain on paper towels.
  5. Assemble Enchiladas: Spread about 1/2 cup of the red sauce across the bottom of the prepared baking dish. Place a line of filling down the centre of a softened tortilla, roll tightly, and place seam-side down in the dish. Repeat with the remaining tortillas.
  6. Sauce & Bake: Pour the remaining red sauce evenly over the rolled enchiladas. Sprinkle with optional extra cheese. Bake for 20-25 minutes, or until the sauce is bubbling vigorously and the cheese topping is melted.
  7. Rest & Serve: Let the Cottage Cheese Chicken Enchiladas rest for 5 minutes before serving immediately.