2 large chicken breasts, cooked and chopped
1 Tbsp dried minced onion flakes
1 (1 ounce) package taco seasoning mix
1/4 cup water
1/4 cup light sour cream
1 cup cottage cheese (I used 4%)
1/2 tsp salt
12 (6-inch) corn tortillas
2 cups shredded Pepper Jack Cheese
1 (10 ounce) can red enchilada sauce
Preheat oven to 350.
In a medium skillet over medium heat combine chicken, onion, taco seasoning and water. Cook 5-10 minutes, until water is absorbed. Set aside.
In a medium bowl. combine sour cream, cottage cheese, salt and pepper. Set aside.
Microwave tortillas for 30-60 seconds, until soft. Spoon 1/12 of chicken mixture in each tortilla. Top with a large spoonful of cottage cheese mixture and some shredded pepper jack cheese. Roll tortilla up and place in a lightly greased 9x13-inch pan. Repeat with remaining tortillas. Top with enchilada sauce and remaining shredded cheese.
Bake for 30 minutes or until cheese is melted and bubbly.