By request, here is the chicken enchilada recipe I used yesterday. I got it from my sister in San Diego.
2 - 12.5-oz cans chunk chicken breast, drained
2 cups sour cream, divided (Light is fine)
1 small container cottage cheese (Low-fat is fine)
Monterrey Jack Cheese, shredded (As much as you like)
Cheddar Cheese, shredded (As much as you like)
1 pkg. dry Lipton Onion Soup Mix
1 – 4-oz can diced green chilies
1 – 20-oz can red enchilada sauce (I like Rosarita Brand)
Preheat oven to 350 degrees F. Mix all filling ingredients using one cup of sour cream and ¾ of the shredded cheeses in a large bowl. The rest of the cheese will be used to sprinkle on top of the enchiladas once they are rolled.
Heat enchilada sauce in a saucepan on the stove. Dip each tortilla in the sauce and place it in your casserole dish. Put some chicken filling mixture on top of the tortilla and roll it up. Place it folded side down in the dish. Repeat with remaining tortillas. Top with reserved cheese.
Bake for 30 minutes or until hot and bubbly. Serve with more sour cream on top.