Ingredients
- 12 large tortilla shells (Note: use recipe from my Recipe Box; double to size of the tortillas when rolling; should make 12 instead of 24)
2 cups shredded, cooked chicken breast (about 2 breasts)
1/4 cup chopped green onion
2 cups cherry tomatoes, diced
2 cups fat free cottage cheese, drained (set aside 1/2 cup for tops of enchiladas)
To Make Salsa Verde:
2 T ICBINB Fat Free spread
2/3 cup chopped green onion
1 cup chopped green chile peppers
2 T all-purpose flour
1 1/2 cups chicken broth (made from bouillon cubes)
1 clove garlic, minced
3/4 tsp salt
1 dash cumin
Description
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