4 boneless chicken breasts, cut into bite sized pieces
1/2 cup fresh cilantro, chopped
2 cloves garlic, chopped
1 onion, chopped
1 (4 oz.) can chopped jalapenos
2 tsp. cumin
1 (10 oz.) can enchilada sauce (I used El Paso)
1 (8 oz.) bottle red chile sauce (I used Ortega)
1 (16 oz.) bag Sargento shredded 6 cheese Italian (2 cups)
1 (16 oz.) bag Kraft shredded 4 cheese Mexican (2 cups)
1 (8 oz.) tub fat dairy sour cream (I used low fat)
1 (18 oz.) tub cottage cheese (I used low fat)
1 egg
1/2 cup shredded cheese (from above cheeses)
1 bag corn tortilla chips
1 (6 oz.) can sliced olives

Sauté chicken pieces, garlic, onion, peppers, cumin in olive oil until meat is cooked through. Add the two sauces and let simmer on low while you do the next steps.

Mix together the two kinds of shredded cheeses. This totals 4 cups - 1/2 cup is used in the next step, the remaining shredded cheese will be layered into the casserole.

In a bowl mix together dairy sour cream, cottage cheese, egg and 1/2 cup shredded cheese. Set aside.

TO ASSEMBLE:

Note: I had half a bag of guacamole tortilla chips and half a bag of regular yellow corn tortilla chips so this is what I used. I think it added a great flavor!

Crush the chips and divide in half, In a 9x13-inch casserole dish layer chips first, then the cottage cheese/sour cream mixture, sautéed chicken with sauce, then the shredded cheese, repeat once ending with shredded cheese. Top with olive slices and bake 400°F until hot, bubbly and heated through.

Yummy!!! I served it with corn and black beans for a side.

Submitted by: Nicole