Cottage Cheese Enchiladas

Cottage Cheese Enchiladas (allrecipes.com)
1 T. vegetable oil
1 small pkg chicken tenders (or 2 skinless, boneless chicken breasts) boiled + shredded.
1/2 c. chopped onion
1 pkg taco seasoning mix
1 cup sour cream (1/2 cup sour cream)
1 cup cottage cheese (1 1/2 cups cottage cheese)
1 t. salt
pinch ground pepper
10-12 flour fajita size (corn) tortillas
2 cups shredded cheddar (monterey jack) cheese
1 can red enchilada sauce

To make meat mixture: Heat oil in med skillet over med high heat. Add onion + saute, add chicken + green chilies, stir and add taco mix along with 1/2 cup of water, simmer on low for 5 min.
To make cheese mixture: In med bowl, mix sour cream + cottage cheese + season with the salt + pepper.
Preheat oven to 350. Heat tortillas on a plate in the micro for 30-40 seconds until soft. Spray a 9x13 with nonstick spray. In each tortilla do the following, a scoop or two of meat, a scoop or two of cheese mixture and a little of the shredded cheese on top...roll it up, place in dish. Repeat. I think I got 10 or so out of it. Open the can of enchilada sauce and pour over all. There will most likely be left over meat and cheese mixture + some shredded cheese, spread + sprinkle these over the top of the sauce. Uncovered bake for 20-25 minutes.

I made Spanish rice for the side and some buttery corn (my kid's favorite). It was such a hit!