Tasty Enchilada Casserole Recipe
Ingredients
| Pineapple chunks | 1 Can (10oz) | |
| Cooked chicken | 2 Cup (16 tbs), diced | |
| Cottage cheese | 2 Cup (16 tbs) | |
| Green chilies | 1/4 Cup (16 tbs), diced | |
| Green onion | 1/4 Cup (16 tbs), diced | |
| Ground cumin | 1/2 Teaspoon | |
| Sauce | 2 Can (10oz) | |
| Corn tortillas | 8 | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
| Sour cream | ||
Directions
Drain pineapple, reserve 1/4 cup syrup.
Combine chicken, cottage cheese, chilies, green onion and cumin.
Warm enchilada sauce with pineapple and reserved syrup.
Dip tortillas in sauce.
Spoon chicken mixture in centers.
Roll; place seam-side down in 3-quart shallow casserole dish.
Top with remaining enchilada sauce.
Bake, covered, in 350°F oven 20 to 25 minutes.
Sprinkle with cheese.
Bake until cheese melts.
Let stand 10 minutes.
Serve with sour cream
Combine chicken, cottage cheese, chilies, green onion and cumin.
Warm enchilada sauce with pineapple and reserved syrup.
Dip tortillas in sauce.
Spoon chicken mixture in centers.
Roll; place seam-side down in 3-quart shallow casserole dish.
Top with remaining enchilada sauce.
Bake, covered, in 350°F oven 20 to 25 minutes.
Sprinkle with cheese.
Bake until cheese melts.
Let stand 10 minutes.
Serve with sour cream
Chef
