Very good, but watch the salt level. I have made these a lot, but now I adjust the salt level by only adding 1/2 tsp salt to the cottage cheese mixture and by substituting the enchilada sauce with part medium salsa simmered with one 14.5 ounce can of unsalted, petite diced tomatoes. We like it with the extra sauce and by adding the unsalted tomatoes, we control the salt level. I also have reduced the taco seasoning mix by buying a bulk size jar and just adding 2 tsp. instead of a big packet. Sometimes I roll the enchiladas, but it is quicker to just layer this like lasagna: cut 9 corn tortillas in quarters and layer 12 tortilla quarters on top of a little sauce in the bottom of the oiled pan, chicken, cheese mixture, sauce, shredded cheese; repeat layers again; then top with 12 tortilla quarters and a little sauce, cheese, and fresh cilantro for garnish. I also use reduced fat sour cream and cottage cheese. Be sure to bake these uncovered so they don't get soggy.
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Very good, but watch the salt level. I have made these a lot, but now I adjust the salt level...