A Roberts Recipe

I was fortunate to receive a promotional packet from Roberts Dairy. They are a midwestern company specilizing in dairy products. This is a bit of info about the company:

From its humble beginnings as J.R. Roberts’ milk route in Lincoln, Nebraska, Roberts Dairy now has three production plants and 10 distribution plants in Nebraska, Iowa, Kansas, and Missouri. Roberts is a “full-service” dairy that processes and fills more than 900,000 gallons of milk per week. It operates around the clock, 365 days a year, to provide the freshest dairy products to customers every day. It offers milk, juice, yogurt, sour cream, dips, butter/creams/half and half, cottage cheese, seasonal/speciality items, to go drinks, lemonade, tea, fruit punch, and ice cream.

To learn more about Roberts Dairy and find recipes and coupons for their products go to www.robertsdairy.com/recipes or www.robertsdairy.com/coupons

Tonight our family tried the Chicken Enchiladas with Cottage Cheese and they were quite yummy! You can find the recipe below. We also enjoyed the Roberts Chocolate Milk for our drink! Mmmmmmmmmmmmm!

CHICKEN ENCHILADAS WITH COTTAGE CHEESE
1 Tbs vegetable oil
2 cooked boneless, skinless chicken breasts, shredded
1/2 cup onion
1- 7 oz can chopped green chile peppers
1- 1 oz package taco seasoning mix
1/2 cup Roberts Sour Cream
2 cups Roberts Cottage Cheese
1 pinch ground black pepper
12- 8 inch corn tortillas
2 cups shredded Monterey Jack cheese
1-10 oz red enchilada sauce

Heat oil in skillet over medium heat. Add cooked and shredded chicken, onion, and green chile peppers and saute until browned. Then add taco seasoning and prepare meat mixture according to package instructions.
For cheese mixture, mix sour cream with cottage cheese in medium bowl. Season with salt and pepper and stir until well blended.

Preheat oven to 350 degrees.

To make enchiladas, heat tortillas until soft and place a spoonful of meat mixture, a spoonful of cheese mixture and a small amount of shredded cheese in each tortilla. Roll tortilla 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 for 30 minutes or until cheese is melted.
NOTE: I only used 8 tortillas and there was plenty for our family. I don’t think there would have been enough filling for 12 tortillas. Also, the store was out of corn tortillas, so I had to use flour tortillas. I also used the Mexican mix of shredded cheese. Prep time was about 30 minutes and then 30 minutes of bake time. So, plan to start an hour before dinner time.
I hope to try some of their other recipes that they sent, so keep your eyes out for more recipe postings in the future.
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