Green Chilie Chicken Enchiladas

Today is Day Three from my $4.30 chicken and it was super good.  I filled an 8 x 8 square pan with Green Chilies and Chicken Enchiladas.  It’s an easy recipe, I’ve perfected over the years. 

Green Chilies and Chicken Enchiladas

1.       Mix ½ cup of cottage cheese,  ¼ cup of sour cream, and ½ cup of corn.   Divide mixture into three equal parts and spread one part in the center of each tortilla (I use three tortilla for my 8 x 8 pan).  If you don’t like cottage cheese you can substitute cooked rice.

2.       Next spread a good amount of can green chilies over the above mixture and top it all with strips of cooked chicken breast.  Add a good amount of shredded cheese.

3.       Roll up the tortilla and place it seam down in the pan that has been prepared with a little green enchilada sauce.  Pour the rest of the sauce over the three stuffed tortilla and top with more shredded cheese.  Bake in a 350 degree oven for about 40 – 45 minutes.

There is usually only a few bites of enchiladas left in the pan when we’re done with dinner.  I like to make and add a cup of white rice to the savory sauce and enjoy it for lunch the next day.  It is also good as a base for spicy chicken rice soup.  Um, the Dinner Queen is already thinking about tomorrow!