A delightful twist on classic enchiladas, combining chicken and beef with a creamy cheese filling.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for your enchiladas.
In a medium saucepan, cook the chicken until fully done, then shred it. If using ground beef, cook until browned.
For added flavor, season the meat with a pinch of salt and pepper while cooking.
Add the diced onion to the saucepan and sauté until translucent. Stir in the taco seasoning and prepare according to the package instructions.
Sautéing the onions enhances their sweetness and adds depth to the dish.
In a mixing bowl, combine the sour cream, cottage cheese, salt, and black pepper until smooth.
Use a whisk for a smoother mixture.
Take a tortilla, add a portion of the meat mixture, cheese mixture, and shredded cheeses, then roll it up.
Don't overfill the tortillas to prevent them from breaking.
Place the rolled tortillas seam-side down in a 9x13 baking dish. Top with remaining meat mixture, cheese mixture, and enchilada sauce.
Spread the sauce evenly for consistent flavor.
Bake in the preheated oven for 20-30 minutes, or until bubbly and slightly golden on top.
Check halfway through to ensure even cooking.
Serve the enchiladas warm, garnished with fresh cilantro or diced tomatoes if desired.
Pair with a side of rice or beans for a complete meal.
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