INGREDIENTS
1 tbsp
vegetable oil
2
skinless, boneless chicken breast halves - boiled and shredded
1/2 cup
chopped onion
1 7 ounce can
chopped green chile peppers
1 1 ounce package
taco seasoning mix
1/2 cup
sour cream
2 cups
cottage cheese
1 tsp
salt
1 pinch
ground black pepper
12
(6 inch) corn tortillas
2 cups
shredded Monterey Jack cheese
1 10 ounce can
red enchilada sauce