Ingredients:1 tablespoon vegetable oil, 2 skinless, boneless chicken breast halves, boiled and shredded, 1/2 cup chopped onion, 7 ounceschopped green chili peppers, 1 ounce 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, 10-ounce can red enchilada sauce
Directions: Meat – heat oil in medium skillet over medium-high heat. Add chicken, onion and green chili peppers. Sauté until browned, then add taco seasoning and prepare meat mixture according to package directions.Cheese– in a bowl, mix sour cream with cottage cheese and season with salt and pepper; stir until blended. Preheat oven to 350 F. 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 greased 9-by-13-inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese. Bake at 350 F for 30 minutes.
Medium yellow-gold in color, the honeysuckle aromas give way to flavors of lemon-lime, melon and pear. It’s medium-bodied, smooth and well-balanced with a long finish. Available online and in specialty shops.