Cheesy chicken enchiladas

These are a favorite that I make quite often. The recipe tends to change according to what I have time for or have on hand. I also make it from memory so everything is according to taste.

CHEESY CHICKEN ENCHILADAS

3 C of cooked chicken (cut up or shredded)
1 can of red enchilada sauce
1 can of rotel(diced tomatoes w/ green chiles)
2 c of shredded cheddar cheese
16 oz container of cottage cheese
1/2 c of sour cream
1 pkg of taco seasoning
1/2 c of onion (sauted)
6 medium flour tortillas or 12 corn tortillas
salt and pepper to taste

Preheat oven to 350 degrees.
once the chicken is cooked, I chop or shred it right in the pan; remove from the pan and set aside. Saute the onions for approximately 5-8 minutes. Place the chicken in the pan w/ the onions, add the taco seasoning and follow the package directions. Next add the rotel and cook for 1-2 minutes just to warm. Remove from the heat. Meanwhile, mix the sour cream, cottage cheese and salt and pepper(I usually use garlic salt).
In the bottom of a 9x13 pan I will spread either refried beans or mexican rice(if I have time to make it)this helps to absorb some of the sauce.
To each tortilla add a spoon full of chicken mixture, the cheese mixture and sprinkle some shredded cheese and then roll up and place in pan. Fit as many as you can in the pan and than spread any of the mixtures over the tortillas. Pour the can of enchilada sauce over all and sprinkle with the remaining cheese.
Cook in the oven for approximately 25 minutes or until bubbly.