If you like chicken enchiladas, try these with cottage cheese instead of cheese. They are sure to become a family favorite because they are filled with tasty shredded chicken and a creamy cottage cheese mixture.

Ingredients: 2 cups shredded cooked chicken. 1 cup cottage cheese. 1 cup shredded cheddar cheese. 1 can 10 ounces enchilada sauce. 1/2 cup chopped onion. 1/2 cup chopped bell pepper. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 flour tortillas.

Instructions: Warm the oven up to 190C 375F. Shred the chicken and put it in a bowl. Add cottage cheese, 1/2 cup of shredded cheddar cheese, chopped onion, chopped bell pepper, ground cumin, chili powder, salt, and pepper. Put a little enchilada sauce in the bottom of a baking dish. Put some of the chicken mixture on each flour tortilla, then roll them up and put them in the baking dish seam side down. Cover the rolled tortillas with the rest of the enchilada sauce. Cover the top with the last 1/2 cup of shredded cheddar cheese. Put foil over the dish and bake for 20 to 25 minutes, or until it's hot all the way through and the cheese is melted. Take off the foil and bake for five more minutes to give the cheese a light brown color. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes