Step 2In a medium bowl, stir together taco seasoning, chili verde salsa, green chiles, and cottage
cheese.
Step 3Mix in shredded chicken and 1 cup of the Colby Jack cheese until well combined.
Step 4Spread a small amount of enchilada sauce on the bottom of a baking dish. Fill each tortilla with
the chicken mixture, roll up, and place seam-side down in the dish. Pour remaining enchilada
sauce over the top.
Step 5Sprinkle the remaining 1 cup of cheese evenly over the enchiladas.
Step 6Bake for about 20 minutes, or until the cheese is melted and bubbly.
Ingredients
4 cups cooked chicken, shredded
1 (14 oz) can green chiles
¾ cup chili verde salsa
2 tablespoons taco seasoning
2 cups shredded Colby Jack cheese, divided
1 cup cottage cheese
8 medium flour tortillas
1 cup red enchilada sauce
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