INGREDIENTS
7 oz
canned green chile peppers
12 6-inches
corn tortillas
2 cups
cottage cheese
1 pinch
ground pepper
2 cups
monterey jack cheese
1/2 cup
onion
10 oz
red enchilada sauce
1 tsp
salt
2
skinless boneless chicken breast halves
1/2 cup
sour cream
1 oz
taco seasoning mix
1 tbsp
vegetable oil