Ingredients

• 2 c. THRIVE Chopped Chicken - Freeze Dried
• 1/4 c. THRIVE Chopped Onions - Freeze Dried
• 1/2 c. THRIVE Green Chili Peppers - Freeze Dried
• 1 oz. Dry Taco Seasoning Mix
• 1 tsp. THRIVE Chefs Choice
• 2 c. Cottage Cheese
• 1/2 c. THRIVE Sour Cream Powder Rehydrated
• 8 8 Inch Soft Taco Flour Tortillas
• 10 oz. Enchilada Sauce
• 2 c. THRIVE Shredded Monterey Jack Cheese - Freeze Dried Rehydrated

Directions

1. Preheat oven to 350 degrees and grease a 9x13 baking pan.
2. In a large skillet add onions, green chilis, chicken and taco seasoning with 2 cups of water to rehydrate and roast.
3. Let simmer until water has completely dissolved.
4. Add cottage cheese, sour cream, and chef's choice seasoning to chicken mixture and mix well.
5. Add a small amount of mixture and a sprinkle of Monterey Jack cheese to a tortilla and roll up. (You will only use about half the mixture for this part of the recipe).
6. Continue process until your baking pan is full.
7. Pour remaining mixture on top of rolled tortillas and spread evenly.
8. Pour Enchilada Sauce evenly over the tortillas.
9. Sprinkle remaining cheese evenly on top.
10. Bake for 30 min at 350 degree or until cheese is melted a bubbly.
11. Let rest 5-10 min before serving.