ROTISSERIE CHICKEN SERIES: ENCHIPOTLATADAS DE POLLO

1. Blend the cottage cheese, laughing cow wedges, tomato, and chipotles en adobo until it is smooth. 2. Add a light layer of oil to a pan and simmer the sauce on LOW heat. Add your choice of seasonings. If the sauce thickens too much, add milk of choice to the sauce - add a little bit (1/8 cup) at a time. 3. While the sauce simmers, shred the chicken. Remove the bones and skin. 4. Warm up the tortillas for 30 seconds on each side. 5. Add a layer of sauce to a plate (1/2 cup). Dip the tortillas in the sauce and stuff with ~0.8 oz of chicken to each tortilla. Fold the tortilla in half. 6. Top with more sauce (1/2 cup) and your choice of toppings - 28 grams queso chihuahua, red onions, cilantro, and 20 grams of nonfat Greek yogurt.