I enchilada, you enchilada

We've just come home from our Thanksgiving week in Miami, but before I dive into that post let me first enlighten your day with the news that I've got THE very best enchilada recipe to share with you.

It's so good in fact, that JR took leftovers to work the next day. Leftovers getting eaten at our house is monumental. A rare occurance. I'm not a good cook, but I can follow a recipe and after following this one, I couldn't help but think of your dinner tables and think that you needed this dish served at your house too. I'm thoughtful like that.

That's what bff's do, right? They share recipes. Lately, I've been rummaging thru my recipe box trying to find some I've never made before and this one caught my eye, and the ingredients I've had stored at the house. You're welcome.

Cottage Cheese Chicken Enchiladas {seriously, even if you don't like cottage cheese (Lauren Neaves) you really don't even taste it, it just gives it the flavor it needs to make these dang delicious}

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 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

1. 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.
2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
3. Preheat oven to 350 degrees F (175 degrees C).
4. 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 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

Upon the completion and success of my recipe, I finally got our Christmas cards designed and ordered. Sheesh. That was after my attempt at getting a picture of my tots together. Fail. Here's the evidence:

In between the pulling of hair bows and a tantrum or two, I did manage to snap them alone. My Bear and Belle Monroe.