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Cottage Cheese Chicken Enchiladas

Reviewed: Apr. 22, 2013
I've done this recipe dozens of times with multiple variations. It's the best basic enchilada recipe I've ever found to modify to everyone's taste. I don't quite understand the negative reviews that say it wasn't good at all, or that it was only good when people added their own variations. Every home made recipe should be tailor made for your taste. Substitute anything with whatever you like. That's what cooking is all about. If it was completely uniformly perfect for everyone, it would come as a pre-made product that you'd buy in a store and would be sold out because everyone ate it ALL THE TIME. It would be as popular as water. I've never gone wrong with any variation of this recipe, and the creamy cottage cheese and sour cream balances well with the spiciness of this dish, but you have to balance this with what you like. I use rotisserie chicken from costco, and make two big casseroles or more. One with dark meat, and one with white, and I change what I want with what I have or what I have a taste for. Enchiladas are generally totally customized. If you don't like half the ingredients, you probably won't like the recipe. Cooking from scratch is common sense folks! I occasionally follow a recipe verbatim, but I always modify it every time after. Don't knock it till you try it, then try it the way you know you will like it. If you still don't like it, stop eating food. And please post your non-food recipes here so we can all stop eating food.
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