1 tablespoon vegetable oil
½ cup chopped onion
1 (7-ounce) can chopped green chile peppers
3 to 3½ cups cooked and shredded chicken (Rotisserie, if desired)
1 (1-ounce) package taco seasoning
½ cup sour cream
2 cups cottage cheese
¾ teaspoon salt
¼ teaspoon black pepper
12 (6-inch) corn tortillas
Cooking spray
2 cups shredded Mexican Four-Cheese Blend (Medium Cheddar, Monterey Jack, Asadero and Queso Quesadilla)
2 (10-ounce) cans red enchilada sauce

To prepare meat filling, heat oil in pan on medium high heat. Add onion and green chile peppers; saute until browned. Add chicken and stir. Add taco seasoning; prepare mixture according to package directions.

To prepare cheese filling, mix sour cream with cottage cheese in a medium bowl. Add salt and pepper; stir until well blended.

Preheat oven to 350 degrees. Lightly grease 9x13-inch baking dish with cooking spray; cover bottom of dish with ¼ cup enchilada sauce. Pour remaining sauce in a deep bowl. Heat tortillas in microwave about 45 seconds or until soft.

To assemble enchiladas, dip each tortilla in enchilada sauce, dampening both sides and wiping excess sauce off side of bowl when removing. In each tortilla, spoon a dollop of the meat filling and a dollop of cheese filling. Sprinkle with shredded four-cheese blend and roll tortilla.

Place tortillas in baking dish. Top with leftover meat and cheese filling, enchilada sauce and cheese blend.

Bake at 350 degrees for 30 minutes or until cheese is melted.