Shadia's Enchiladas

K my mouth is watering just looking at this pic!!! Arriba Arriba, gotta make me some mexican food tonight!!!

SHADIA'S ENCHILADAS

2 boneless skinless chicken breast

1/2 medium onion, diced

Taco seasoning

Emeril Lagasse's Essence spice mix (optional)

1/2 cup cottage cheese 

Minced garlic

1/2 diced onion

1 cup salsa

3 Tbsp tomato paste

1 cup of water

1 cup crushed tomatoes, or jarred strained tomatoes

Shredded colby jack cheese

Corn tortillas

Sour cream

Handful of cilantro, chopped (optional)

• Preheat the oven to 350 degrees.
• To make the filling, saute the diced onions in olive oil until cooked through.
• Dice the chicken breast and add it to the onions, cook until there is no more pink.  
• Add the taco seasoning and Essence, season to taste.  Turn off the heat and stir the cottage cheese.  
• To make the sauce, saute the garlic and diced onions in olive oil.  Turn off the heat. 
• Add 1 cup of salsa. Dissolve 3 Tbsp of tomato paste into 1 cup of water, add to pan. Add 1 cup of crushed tomatoes.
• Coat the bottom of a casserole dish with a thin layer of sauce.  
• Place the tortillas on a counter top.  Place some filling and cheese on each tortilla, roll and place in a casserole dish.  
• The rolled tortillas can be placed upside down and close together to prevent them from opening.  
• When the casserole dish is filled with rolled tortillas, top it with the sauce and then the shredded cheese.  
• Place the enchiladas in the oven and bake until the cheese is melted, about 10 to 15 minutes.  
• Garnish with sour cream and the chopped cilantro.  

Enjoy!