Mexican Manicotti

Mexican Manicotti 2 large chicken breasts, cooked and chopped 1 Tbsp dried minced onion flakes 1 (1 ounce) package taco seasoning mix 1/4 cup water 1/4 cup light sour cream 1 cup cottage cheese (I used 4%) 1/2 tsp salt black pepper 12 (6-inch) corn tortillas 2 cups shredded Pepper Jack Cheese 1 (10 ounce) can red enchilada sauce Preheat oven to 350. In a medium skillet over medium heat combine chicken, onion, taco seasoning and water. Cook 5-10 minutes, until water is absorbed. Set aside. In a medium bowl. combine sour cream, cottage cheese, salt and pepper. Set aside. Microwave tortillas for 30-60 seconds, until soft. Spoon 1/12 of chicken mixture in each tortilla. Top with a large spoonful of cottage cheese mixture and some shredded pepper jack cheese. Roll tortilla up and place in a lightly greased 9x13-inch pan. Repeat with remaining tortillas. Top with enchilada sauce and remaining shredded cheese. Bake for 30 minutes or until cheese is melted and bubbly.