To begin making Mexican Cottage Cheese Chicken Enchilada Recipe, boil cleaned chicken breasts in a saucepan with enough water and shred them into pieces.

Heat olive oil in a wok and when the oil is hot, add the finely chopped onions and green capsicum. Saute well.

Once they are almost cooked and softened, add chopped jalapenos and mix for a minute.

Add shredded chicken along with taco seasoning, salt to taste and pepper powder to taste.

Pour the tomato basil pasta sauce to the wok and mix well. Cook for about 5 minutes on medium heat or till the sauce and spices are well absorbed by the chicken. Remove from heat and let it cool.

In another shallow frying pan whisk together sour cream and grated cottage cheese on a medium heat.

Season it with salt, pepper powder. Do a taste check and adjust spice. Remove the pan from heat.

Lightly warm the tortillas on a flat skillet.

On a flat plate once the tortillas are warmed, place chicken mixture in the middle, pour some cheese mixture and spoon about a tablespoon or two, of grated cheese. Roll the tortillas as tightly as you can.

Keep the oven to preheat at 160 degree centigrade.

Grease a lasagna baking pan. Place the rolled tortillas in the pan. Pour leftover cheese mixture and top it with grated cheese.

Bake in preheated oven for about 20-25 minutes or till all the cheese melts and a divine flavour emanates from the enchiladas.

Serve Mexican Cottage Cheese Chicken Enchilada Recipe, a cheesy creamy Mexican delight either as a one pot dinner recipe, or along with Poblano Chili Rellenos or Cheese and Bacon Pinwheels and a dessert like Tres Leches for a wholesome weekend dinner with your best of kins.