Mexican Cottage Cheese Chicken Enchilada Recipe
Total Time: 75 minutes
Cuisine: Mexican
Ingredients:
- salt
- sour
- paneer
- green bell pepper (capsicum) green capsicum
- virgin olive oil
- jalapenos
- onion
- cheddar cheese
- black pepper powder
- chicken breasts
- tomato basil pasta sauce
- taco
- tortillas
Instructions:
- To begin making Mexican Cottage Cheese Chicken Enchilada Recipe, boil cleaned chicken breasts in a saucepan with enough water and shred them into pieces
- Heat olive oil in a wok and when the oil is hot, add the finely chopped onions and green capsicum
- Saute well
- Once they are almost cooked and softened, add chopped jalapenos and mix for a minute
- Add shredded chicken along with taco seasoning, salt to taste and pepper powder to taste
- Pour the tomato basil pasta sauce to the wok and mix well
- Cook for about 5 minutes on medium heat or till the sauce and spices are well absorbed by the chicken
- Remove from heat and let it cool
- In another shallow frying pan whisk together sour cream and grated cottage cheese on a medium heat
- Season it with salt, pepper powder
- Do a taste check and adjust spice
- Remove the pan from heat
- Lightly warm the tortillas on a flat skillet
- On a flat plate once the tortillas are warmed, place chicken mixture in the middle, pour some cheese mixture and spoon about a tablespoon or two, of grated cheese
- Roll the tortillas as tightly as you can
- Keep the oven to preheat at 160 degree centigrade
- Grease a lasagna baking pan
- Place the rolled tortillas in the pan
- Pour leftover cheese mixture and top it with grated cheese
- Bake in preheated oven for about 20-25 minutes or till all the cheese melts and a divine flavour emanates from the enchiladas
- Serve Mexican Cottage Cheese Chicken Enchilada Recipe, a cheesy creamy Mexican delight either as a one pot dinner recipe, or along with Poblano Chili Rellenos or Cheese and Bacon Pinwheels and a dessert like Tres Leches for a wholesome weekend dinner with your best of kins