Cottage Cheese Chicken Enchiladas

**Note: makes a lot – 7 or 8 enchiladas**

Ingredients:
2 boneless, skinless chicken breasts - cooked and shredded

1/2 cup sour cream
1 1/2 cups cottage cheese
1 can cream of mushroom

1 can refried beans, warmed in microwave

3 cups Monterey Jack cheese, grated

7-8 flour tortillas

1 (10 oz can) green enchilada sauce


Directions:

Fry up chicken in some water. Season with minced garlic, pepper and ranch seasoning. Shred chicken.

In a large mixing bowl stir together sour cream, cottage cheese and cream of mushroom. Add shredded chicken, warmed beans and 2 cups of shredded cheese (leave 1 cup to melt on top). Stir together gently.

Moisten each tortilla with the enchilada sauce. (Pour some sauce on a plate and wipe the tortilla on both sides.) This will help keep the enchilada moist and tasty.

In each tortilla spread filling and roll tightly, place in a lightly greased baking dish (To fit all 7 or 8 you may need to use a 9 by13 and a square or small rectangle baking dish). Top with any remaining enchilada sauce. 

Bake 350 degrees for 30 min. Add extra cheese on top and bake an additional few minutes until melted. 

**Extra yummy using uncooked tortillas and cooking before assembling.