Light Chicken-Verde Enchiladas

Directions

1. In 10-inch nonstick skillet, heat the oil over medium-high heat. Cook and stir the onion 3 minutes or until slightly tender; stir in the garlic and jalapenos. Cook and stir 3 to 4 minutes longer or until the vegetables are tender.
2. Meanwhile, in a blender container, blend the chicken broth and tomatillos until coarsely chopped. Stir the tomatillo mixture, 1 1/2 teaspoon cumin, sugar, salt, and pepper into the onion mixture. Heat to boiling; reduce the heat and simmer 10 to 15 minutes until the tomatillos are cooked and the mixture is slightly thickened. Stir in the cilantro and set aside
3. In a cup, stir together the lime juice, oregano, and 1 teaspoon cumin. In a medium bowl, toss half of the lime mixture with the chicken. Cover and refrigerate until ready to use.
4. In another medium bowl, stir together the remaining lime juice mixture and the cottage cheese. Cover and refrigerate until ready to use. Heat the oven to 375 degrees. Spray a 9-inch baking dish with nonstick spray
5. Layer 6 of the tortilla halves in the bottom of a casserole dish, overlapping, as necessary. Spread half of the cottage cheese mixture over the tortillas; top with half of the chicken, half of the diced green chilies, half of the Cheddar cheese, and one-third of the Verde Sauce. Add another layer with 6 tortilla halves, the remaining cottage cheese mixture, chicken mixture, green chilies, and half of the remaining Verde Sauce.
6. Top with remaining tortilla halves and Verde Sauce. Bake uncovered for 25 minutes. Sprinkle with the remaining Cheddar cheese.
7. Bake for an additional 10 to 15 minutes until heated through and the Cheddar cheese has melted. Let the casserole stand for 5 minutes before serving.