Print Friendly Recipe
- Kate Ransdell
- 12 green onions, chopped
- 2 tsp (10 ml) olive oil
- 2 cups (475 ml) cottage cheese (can use low or no-fat, if desired)
- 8 oz (224 grm). cheddar cheese, shredded
- 8 oz (224 grm). smoked gouda cheese, shredded
- 1 can black olives, drained and chopped
- 1-1/2 cups (350 ml) Vance's Enchilada Sauce
- 1 4-oz. can diced green chiles
- 3 skinless, boneless chicken breasts, poached, shredded (see instructions below)
- 12 6-inch or 8-inch corn or flour tortillas
- shredded cheddar cheese
- shredded smoked gouda cheese
- black olives, halved
- sour cream
- Prepare the chicken ahead. Poach chicken breasts until just done, about 20 minutes.
- Remove from poaching liquid, allow to cool. Shred chicken.
- Preheat oven to 350 degrees (175 C.).
- Heat large skillet over medium-high heat. Spray with cooking spray.
- Add shredded chicken, 1 tsp (5 ml) cumin, 1 tsp (5 ml) chili powder, and salt, to taste.
- Stir fry about 5 minutes. Remove chicken from skillet and set aside.
- Heat same skillet over medium-high heat.
- Add olive oil and heat; add green onions. Saute until onions are just soft.
- In a blender, process cottage cheese until smooth.
- In a bowl, mix cottage cheese, cheddar and smoked gouda cheeses and chopped olives.
- Add green onions and stir gently to mix.
- Pour a little of Vance's Enchilada Sauce onto a large plate (this is for dipping the tortillas).
- Heat a small amount of vegetable cooking spray in an 8-inch nonstick skillet.
- Fry tortillas, one at a time, only long enough to soften, then turn and fry for about 10 more seconds. Do NOT allow them to get too crisp or you won't be able to roll them.
- Blot tortilla with paper towel to remove any excess oil. (You will have to add more cooking spray to skillet occasionally as needed; just let it get hot before adding another tortilla.)
- Coat two 13 x 9-inch glass baking dishes with cooking spray. Pour enough of Vance's Enchilada Sauce to just cover bottom of each baking dish.
- As each tortilla is fried, dip it into the enchilada sauce on the plate, dipping only one side.
- Have another large plate ready and put the tortilla sauce-side down onto that plate.
- Fill unsauced side with about 1/4 cup (60 ml) of the cheese mixture and add a few pieces of shredded chicken, kind of to one side of the tortilla.
- Start with filled end and roll up tortilla.
- Place tortilla, seam-side down, into prepared baking dish.
- Continue frying, blotting, dipping and filling until you run out of cheese mixture, chicken or tortillas, whichever comes first. It's difficult to come out even!
- Pour the remainder of Vance's Enchilada Sauce over the filled enchiladas, making sure to cover the edges of each enchilada so they don't get over done.
- Bake in preheated oven for 30 minutes.
- Remove from the oven and sprinkle with some shredded cheddar and smoked gouda cheese and halved black olives.
- Bake an additional 10 minutes or until cheese is melted and enchiladas are hot.
- Remove from oven and let stand for 5 to 10 minutes before serving. Pass the sour cream.
- This can be made ahead, covered with foil and stored in the refrigerator for a day. Remove from refrigerator and let stand at room temperature for about 30 minutes before baking.
This also freezes well. Cover with plastic wrap, then foil and freeze. Thaw in refrigerator overnight and then remove plastic wrap and foil before baking.
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