Sour Cream and Chicken Enchiladas - Chelsey J

My dad loves substituting crab meat for chicken. It’s a Barnes Family favorite!

2 chicken breasts, cooked and cubed

2 pkgs cream cheese

1 pint sour cream

1 pint cottage cheese (small curd)

1 clove garlic, minced

1 tsp salt

1 jar Herdez salsa verde

Vegetable oil, for frying

12 corn tortillas

1 lb Monterey Jack cheese, in strips

1 can (4 oz) green chiles

¾ cup green onions, finely chopped

paprika or chili powder, for garnish

Let the cream cheese sit at room temperature before starting. Using a large mixing bowl, combine the cream cheese, sour cream, cottage cheese (let this drain a bit before starting), garlic, salt and salsa. Beat these ingredients until the mixture is well blended. Divide into two bowls. Add chicken to one bowl and stir until combined.

Preheat 2 tablespoons of oil in frying pan over medium-high heat. Spray both sides of a corn tortilla with a nonstick cooking spray (e.g. Pam). Place tortilla in pan and cook on both sides until limp and light golden brown. Drain on paper towels. Repeat for all tortillas.

Place one strip of Jack cheese (cut into finger length and width) in the center of each tortilla. Add a ½ teaspoon of the green chilies and 1 heaping tablespoon of the chicken mixture (more if desired). Roll the filled tortillas and place, seam down, in a glass baking dish.

After all are filled and rolled, pour the remaining sour cream mixture over all in the dish. Sprinkle the chopped green onion over all, then spritz with the paprika or the chili powder. Bake in a preheated 350 degree oven for 20-25 minutes.