Tasty Enchilada Casserole
|Canned pineapple chunks in syrup/Canned pineapple chunks in juice||20 Ounce (1 can)|
|Diced cooked chicken||2 Cup (32 tbs)|
|Cottage cheese||2 Cup (32 tbs)|
|Diced green chilies||1⁄4 Cup (4 tbs)|
|Diced green onion||1⁄4 Cup (4 tbs)|
|Ground cumin||1⁄2 Teaspoon|
|Canned enchilada sauce||20 Ounce (2 cans, 10 oz. each)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Sour cream||4 Tablespoon|
Drain pineapple, reserve 1/4 cup syrup.
Combine chicken, cottage cheese, chilies, green onion and cumin.
Warm enchilada sauce with pineapple and reserved syrup.
Dip tortillas in sauce.
Spoon chicken mixture in centers.
Roll; place seam-side down in 3-quart shallow casserole dish.
Top with remaining enchilada sauce.
Bake, covered, in 350°F oven 20 to 25 minutes.
Sprinkle with cheese.
Bake until cheese melts.
Let stand 10 minutes.
Serve with sour cream