A delightful taste of the islands: chicken pieces baked in pineapple soy sauce! I enjoy placing this over rice or, even better, chow mein noodles. Aloha!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon vegetable oil
- 2 skinless, boneless chicken breast halves – boiled and shredded
- ½ cup chopped onion
- 1 (7 ounce) can chopped green chile peppers
- 1 (1 ounce) package taco seasoning mix
- ½ cup sour cream
- 2 cups cottage cheese
- 1 teaspoon salt
- 1 pinch ground black pepper
- 12 (6 inch) corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 (10 ounce) can red enchilada sauce
Instructions
- 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.
- To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
- Preheat oven to 350 degrees F (175 degrees C).
- 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 9×13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.
Nutrition Facts
| Calories | 549 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 4 g |
| Protein | 33 g |
| Saturated Fat | 16 g |
| Sodium | 1685 mg |
| Sugars | 3 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Comfort food that’s quick and easy to make. I did use flour tortillas.
These were delicious. Will definitely make these again.
This is one of my favorites since high school. Thank you Annabell, love you much for this one. Variations on the recipe also always turn out well. Good served with refried beans mixed with salsa verde and topped with cheese!
I made it just as written. It’s really not much work at all. Delicious with a low to medium spicy heat.
It was just a little too bland for us. I made some changes that others had suggested. I added jalapeno, cilantro, cumin, oregano and garlic. It was only ok, but we had leftovers, so when I made those I topped it like it was a taco, with lettuce, tomato, fresh cut peppers, extra cheese sour cream and hot sauce. Much better second time around. I will probably not make this recipe again, but glad so many other folks enjoyed it.
Just made it! So so good!! Used 4oz can of chili’s instead of 7 and it was plenty hot enough!! Will make available!
This turned out great. Followed the recipe exactly and it was fantastic.
It was really good but a little too salty for us. We will definitely make it again but will omit the salt.
I went by the book on my first time making these enchiladas. Side dish was black beans and yellow rice. Very tasty and easy to make.
My family loved this. I added a can of drained, rinsed black beans to the chicken mixture. I also added the shredded cheese directly into the cottage cheese mixture to save a step in assembly and used hybrid corn/flour tortillas. Served with pico and guac.
This was a big hit! Loved the sour cream/ cottage cheese mixture in this!
Add chicken broth and enchilada sauce to meat mix for added flavor in place of water.
There was a lot of watery juice in the bottom of the pan which was unappetizing. Way too much salt in cottage cheese mixture. It was edible, but that’s about it.
My go-to meal when having guests. Easy to prep in advance.
This recipe is awesome as is. I have made it many times. I have added some tweaks along the way. I add a box of instant Mexican rice to the bottom of the casserole. I prepare it per the instructions on the box . I also use green sauce instead of red. I use green onion in place of the regular onion. I have made this with flour instead of corn tortillas. Corn is the best. Shredded pepper jack cheese gives it a little spice. I save time and buy a pulled roasted chicken from the grocery store.
We made with left over Turkey, plus added sliced black olives and more cheese for top.
Very good recipe!! My family loved them. The second time i made them i did half of them with black beans drained and rinsed and refried beans
Doubled the recipe with the exception of cheese mixture. Made my own enchilada sauce. Great recipe. Will definitely make it again. Thanks much for sharing!
I am surprised that my family liked them so much. I didn’t read the recipe as carefully as I should have so I made some changes inadvertently. I used only have the liquid in the taco seasoning for the chicken (I used chicken thighs I had pressure cooked, and the liquid was the stock from the cooking). I ended up just mixing the cheese and chicken together and then adding that all at once to the tortilla and rolling. The recipe made a lot, my family of four got three full meals out of it. My husband said he would have liked more sauce, so next time I would use two cans, or make my own.
These are wonderful!! I added some left over chopped green and red bell peppers and only used about half the taco seasoning. For the amount of chicken I used 1 large chicken breast and it made 12 enchiladas. Used two cans of red enchilada sauce.
This is one of my favorite recipes. There are just two of us so I freeze some for a later date. Delish!