Chicken Enchiladas by Ashley

1t. Olive Oil
2 Chicken Breasts boiled & shredded
1/2c. Chopped Onion
7oz. Can Diced Green Chilies
Taco Seasoning
1/2c. Sour Cream
2c. Cottage Cheese
Pinch of Pepper
Tortillas
2c. Monterey Jack Cheese
10oz. Can Enchilada Sauce

Meat Mixture: Heat oil in a skillet. Add shredded chicken, onion, and green chilies. Saute until brown. Add taco seasoning and prepare according to package directions.
Cheese Mixture: Mix sour cream with cottage cheese and season with pepper (I also use a cap-full of Mrs. Dash); stir until well blended.
Assembly: Heat tortillas until soft. Place a spoonful of meat mixture, a spoonful of cheese mixture, and a bit of monterey jack cheese. Roll tortillas and place in a 9x13" baking dish (pour just enough enchilada sauce in bottom of baking dish to lightly cover bottom). Top with any remaining ingredients. Bake 30 minutes on 350.