INGREDIENTS
For the enchilada sauce:
3 cups
tomato sauce
2 tbsp
chili powder
1 tsp
garlic powder
1 tsp
cumin
1/2 tsp
salt
1/4 tsp
oregano
1/8 tsp
hot pepper sauce (optional)
2 cloves
garlic, minced
1 7 ounce can
chopped green chiles
4 cups
shredded chicken
1
package taco seasoning, or 2 tablespoons homemade taco seasoning
1/4 cup
water
1/2 cup
sour cream OR plain yogurt OR Greek yogurt
16 oz
small-curd cottage cheese
1 tsp
salt
Freshly ground black pepper,
12
to 14 (6-inch) corn tortillas
2 cups
shredded Monterrey Jack cheese