I made this to go with the enchiladas, Adam and I both loved loved this dish. It was the perfect side. I omitted the chilies as we aren’t spicy people. I will be making this alot more in the future.

Mexican Sour Cream Rice (From: Allrecipes)

• 1 cup uncooked long grain white rice
• 1 (14 ounce) can chicken broth
• 1 cup reduced fat sour cream
• 1 (4 ounce) can diced green chile peppers
• 1 cup shredded Monterey Jack cheese, divided
• 1 (8.75 ounce) can whole kernel corn, drained
• 1/4 cup finely chopped fresh cilantro
• salt and ground black pepper to taste

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.

In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.

Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Neither Adam or I are sure how it happened but we ended up with 2 containers of cottage cheese in our fridge, I had needed to get one for a recipe, but not two. Someone suggested this recipe and since I love Mexican food I decided to go with it.

I love Mexican, but enchiladas are my least favorite, they have always been too spicy for me. Adam really loved these, I thought they were “mushy” compared to how I remember my mom making them.

Cottage Cheese Chicken Enchiladas (From: Allrecipes)

• 1 tablespoon 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 teaspoon salt
• 1 pinch ground black pepper
• 12 (6 inch) corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 (10 ounce) can red enchilada sauce

To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.

To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees F (175 degrees C).

To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9×13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.