This was taken off of the BFL Tracker Forum and I just had to post this recipe. Thanks a bunch rtsmichele!

Cottage Cheese Chicken Enchiladas

SUBMITTED BY: Crystal

"Ever tried chicken enchiladas made with cottage cheese? Now's your chance! This takes some prep time, but it is well worth it. You can make it 1 day ahead, and serve the next day."

Original recipe yield:
6 servings

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

PHOTO BY: NEWLY WED

INGREDIENTS

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

DIRECTIONS

1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
3. Preheat oven to 350 degrees F (175 degrees C).
4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly

This is the breakdown without substituting the fat free sour cream, cottage cheese and cheese.

NUTRITION INFORMATION Servings Per Recipe: 6

Amount Per Serving

Calories: 550

Total Fat: 31g Cholesterol: 98mg Sodium: 1739mg Total Carbs: 35.2g Dietary Fiber: 3.8g Protein: 33.2g