Cottage Cheese Chicken Enchiladas

Don’t let the cottage cheese fool you, these are amazing!  Even my picky 9 year old, who hates cottage cheese, asks for seconds!

Ingredients:

• 2 cups shredded chicken, I use rotisserie
• 1 package taco seasoning mix
• 1/2 cup Greek yogurt
• 2 cups cottage cheese
• 1 tsp salt
• 1 pinch ground black pepper
• 12 taco sized tortillas
• 2 cups Mexi blend shredded cheese, divided
• 2 (10 ounce) cans red enchilada sauce
• 1 can black olives, chopped

Directions:

1. Mix chicken, taco seasoning, yogurt, 1 cup cheese, salt, pepper and 1/2 cup enchilada sauce together in a medium bowl.
2. Pour enough enchilada sauce into the 9×13 baking dish to cover the bottom to prevent tortillas from sticking.
3. Place a spoonful of mixture into each tortilla.  Roll tortillas and place seam down in the 9×13 pan.  Top with enchilada sauce, remaining cheese and black olives.
4. Bake at 350°F for 30-40 minutes or until cheese is melted and bubbly and enchiladas are heated through. .

I don’t always end up with 12 enchiladas, it just depends on how full you fill each one.  I also tend to use the Mission Low-Carb tortillas for dinner.

Original recipe inspiration from All Recipes.