Mexican Manicotti

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

black pepper

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.


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