May 1, 2015
Monthly Mystery Munchies #1: Real Cheesy Cottage Cheese Enchilada
It’s Friday! And it is a very special Friday as it marks my very project to collaborate with a fellow blogger and food enthusiast, Gen. She was game to buddy-up with me on this one where we will each feature a recipe based on an agreed theme.
The twist: Neither of us knows what the other person would be dishing up based on the theme chosen by the other person.
Gen has had the honour to choose our inaugural theme and she suggested Mexican.
Ooooooh! Mexican. We devour this often enough, but it’s something I have never ever attempted before. I felt a little out of my league, but damn! I’m excited to give this a go even though I have no idea what to start with.
After a little research, I decided on a recipe I found on Allrecipes.com and it would not be complete if I didn’t give this Cottage Cheese Enchilada recipe a twist of my own. Largely also because I cannot find any chipotle peppers in Bangkok and had to make do with a Taco packet seasoning mix instead.
All in all, it took me about an hour – but that was because I decided to make my own enchilada sauce.
- 1 tbsp olive oil
- 3 skinless, boneless chicken breasts – steamed with 1 bay leaf and a spoonful of Italian basil.
- 1 packet of Taco seasoning mix
- 1 cup sour cream
- 1 pinch ground black pepper
- 9 (6 inch) corn tortillas
- 2 cups shredded Monterey Jack Cheese
- 1 cup Mozzarella cheese
- 1 can red enchilada sauce (I substituted this with a home-made enchilada sauce – recipe to follow next week!)
- Steam chicken with bay leaf and Italian Basil. When done, shred the chicken and set aside.
- Separately roast green peppers in the oven for about 10 minutes. Chop them up and then set aside.
- Heat oil in a pan over medium to high heat. Add onion, roasted peppers and the steamed shredded chicken till they are a little brown. Then mix in the taco mix from the packet. (I tried to make the taco seasoning on my own, but could not find all the ingredients here, so I resorted to buying the packet)
- Mix them well. Add butter to add a little grease and flavour and fry them up for about 10-15 minutes. Set aside.
- For the cheese mixture: In a bowl, mix sour cream with cottage cheese and season with salt and pepper. Blend them up with a hand-blender for a smooth texture. Set Aside
- Preheat oven to 180 degree Celsius.
- In each tortilla, place about a spoonful of the meat mixture first, followed by the cheese mixture and top it with Jack Monterey Cheese and shredded Mozzarella at the top. Roll the tortilla.
- In a baking dish, slightly grease it up and arrange the tortilla next to each other.
- Top any remaining meat, cheese mixture on top.
- Spread the enchilada sauce over (be mindful of the spiciness of the sauce before generously spread them over. You might just want to spread it UNevenly at random places as seen in the deep dark red splotches above)
- Cover the top with the remaining shredded cheeses.
- Bake in the oven for about 30 minutes or until the cheese is melted and get all bubbly.
Ta-daaaaaaaaaaaaaa!
Ready to serve. Go ahead and cut the portion you need. Silver Bullet loves it and that is just good enough for me. 🙂
Wonder what type of Mexican stuff Gen’s going to cook up!
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This project would now be tagged to my regular Fabulous Friday Feature for every first Friday of the month. Next month is my turn to suggest a theme and I have yet to come up with something. Until then, I can’t wait for the next one, especially because I’m curious, excited and looking forward with what Gen would come up! 🙂
#FoodieFriDIYs #HomeMatters #MonthlyMysteryMunchies
Assembling the Enchiladas:
- In each tortilla, place about a spoonful of the meat mixture first, followed by the cheese mixture and top it with Jack Monterey Cheese and shredded Mozzarella at the top. Roll the tortilla.
- In a baking dish, slightly grease it up and arrange the tortilla next to each other.
- Top any remaining meat, cheese mixture on top.
- Spread the enchilada sauce over (be mindful of the spiciness of the sauce before generously spread them over. You might just want to spread it UNevenly at random places as seen in the deep dark red splotches above)
- Cover the top with the remaining shredded cheeses.
- Bake in the oven for about 30 minutes or until the cheese is melted and get all bubbly.
This looks amazing! I love enchiladas, cheese, sour cream, chicken… it’s perfect! Yay! Our first challenge 🙂
Yayyy! 😀 Tasted great, albeit a little too fiery for my stomach, so I’ll hv to cut down on the chilli powder next time! The next one would be fun!!
Thanks for sharing at the #HomeMattersParty – We hope to see you again next week!
~Lorelai
Life With Lorelai
For sure! Thanks Lorelai. It’s been a great to participate. 😀