I used 3c precooked chicken, 4oz can chiles, a pound of (fullfat) cottage cheese (which is about 2c), 1T taco seasoning - along with the listed amounts of half cup onion & sour cream, but reduced salt to 1/2t as suggested in reviews. Even with half t, the cottage cheese mixture (I combined almost all the shredded with the cottage) was still salty; but not in the enchiladas after baking. I used about two spoonfuls of the chicken & the cheese mixture in each. A little rice or beans or even more of that would've been good; or fewer enchiladas. I only had reheated leftovers, but it was pretty good. I'll probably make again sometime, different than usual. Oh, I'd add more onion & two cans of chiles. I don't see even adding the additional can would make this spicy - even mildly spicy - so if you're going for any heat, you'll have to add it elsewhere.
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I used 3c precooked chicken, 4oz can chiles, a pound of (fullfat) cottage cheese (which is...