| 2 lbs ground chicken breast skinless|| || 15 ozs no-salt-added tomato sauce|| |
| 1/2 cup onions, chopped|| || 4 ozs green chilies|| |
| 1/2 cup bell peppers, chopped|| || 10 ozs fat-free cottage cheese|| |
| 1 1/4 ozs low-sodium taco seasoning mix|| || 2 whole eggs, slightly beaten|| |
| 1 tsp salt|| || 10 pcs corn tortillas|| |
| 14 1/2 ozs no-salt-added diced tomatoes, drained|| || 6 ozs Monterey jack cheese, shredded|| |
Preheat oven to 350. Prepare a 9"x13" pan with cooking spray; set aside. In a large skillet, cook chicken, onions, and bell peppers until chicken is no longer pink. Stir in taco seasoning mix, salt, tomatoes, tomato sauce, and chilies. Mix well. Bring mixture to a boil. Reduce heat and simmer uncovered for 15 minutes. Meanwhile, combine cottage cheese and eggs.In the bottom of baking pan, spread half the chicken mixture, top with half the tortillas, and spread half the cottage cheese mixture evenly over tortillas. Top with half the shredded cheese. Repeat layers once, ending with remaining cheese. Bake, uncovered for 30 minutes, or until heated through.