Chicken "Enchiladas"

I haven't cooked in forever. May nearly did me in this year. Our house went into summer mode really early: kids weren't getting baths, we weren't getting to bed on time and we were eating watermelon for supper.

One thing that saved me was our local grocery store. They have an incredible deli for as small as we are. They have the most divine roasted chicken. After picking up The Girl from Girl Scouts and dropping her off at gymnastics, I would go get a chicken before picking her back up again. They are big enough that we have leftovers for at least one night, two if Jeff isn't home.

So I found a couple recipes for chicken enchiladas that I combined to make these.
Mix together 1 cup cottage cheese and 1 cup sour cream.
Spread a large spoonful down the middle of a flour tortilla. Add about the same amount of chicken, and some diced tomatoes.
Fold up the tortillas and place seam side down in a pan. Repeat until you run out of ingredients. Top with enchilada sauce and shredded cheese. I used cheddar here, but monterey jack would be wonderful.

Bake at 350 until the cheese is all melted.I added lettuce on the top just because I had chopped some up and forgot to put it inside. Does lettuce go inside or on top of the enchilada?? I liked it on top.

Everyone devoured these, especially since they weren't overly spicy. Jeff loved these. Until he found out they contained cottage cheese. He's so weird.

Click Here for Printable Recipe

Chicken Enchiladas
1 Cup Cottage Cheese
1 Cup Sour Cream
2 Cups Shredded Cooked Chicken
1 Cup Diced Tomatoes
8 Flour Tortillas
1 Can Red Enchilada Sauce
1 Cup Shredded Cheddar Cheese
Mix cottage cheese and sour cream together. Spread a large spoonful down the middle of a flour tortilla. Add about the same amount of chicken, and some diced tomatoes. Fold up the tortillas and place seam side down in a pan. Repeat until you run out of ingredients. Top with enchilada sauce and shredded cheese. Bake at 350 until the cheese is all melted.