Cottage Cheese Chicken Enchiladas

Who knew Cottage Cheese Chicken Enchiladas were so delicious?

Cottage Cheese Chicken Enchiladas

These delicious enchiladas are the result of discovering an extra container of cottage cheese in my refrigerator. Curious whether I could incorporate it into a recipe, I stumbled upon this gem. Initially I was skeptical, but I decided to give it a try. Cottage cheese is cheese after all, it will melt right? It does, in the most delightful way!

Another reason I like this recipe is because it’s fairly easy, using taco seasoning mix, purchased enchilada sauce and rotisserie chicken. Easy, hearty and delicious, what more can you ask for in a recipe? This is actually the second time I’ve shared a chicken enchilada recipe. While I like the Avocado Corn Salad from the previous recipe, I prefer this enchilada filling by far. Combining the two would be a great idea as well.

A Few Tips

Filling Bonus– Typically its a little bit of an art to divide the filling equally across a half dozen enchiladas. Try this – divide your meat mixture into 6 portions while it’s still in the skillet.Then spoon it into your tortillas. The great news is that there’s more than enough cottage cheese for the filling. This means you can layer some on top along with any leftover shredded cheese. The result is layers of cheesy goodness inside and out.

Corn vs Flour – you can use corn tortillas instead of flour if you prefer. If you go this route, I recommend warming them for a few seconds in a dry skillet vs the microwave. Usually corn tortillas are smaller as well so you will need about 12.

Spread the Sauce – I decided to add a thin layer of sauce to the bottom of the baking dish and then poured the rest over the top. This helps to soften the enchiladas from both sides and wraps them with additional flavor.

Cottage Cheese Chicken Enchiladas

Easy, hearty and delicious enchiladas stuffed with creamy cottage cheese, shredded cheese, seasoned chicken, green chilies and nestled into your favorite enchilada sauce.

4.67 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Keyword: Chicken, cottage cheese, enchiladas

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 6

Author: Adapted from Annabell’s recipe on allrecipes

Ingredients

• 1 tablespoon vegetable oil
• 2 1/2 – 3 cups shredded cooked chicken
• 1/2 cup chopped onion
• 1 7 ounce can chopped green chile peppers
• 1 1 ounce package taco seasoning mix
• 1/2 cup sour cream
• 2 cups cottage cheese
• 1 teaspoon salt
• 1 pinch ground black pepper
• 6 flour tortillas (8 inch)
• 2 cups shredded Mexican 4 cheese blend or shredded cheddar
• 1 10 ounce can red enchilada sauce

Instructions

• To Make Meat Mixture: Heat oil in medium skillet over medium low heat. Add onion and saute for about 5-7 minutes, or until soft. Add green chile peppers and stir to combine. Then add taco seasoning and shredded chicken and prepare mixture according to package directions.
• To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
• Preheat oven to 350 degrees F (175 degrees C).
• To Assemble Enchiladas: Lightly grease and then pour a thin layer of enchilada sauce into a 9×13 inch baking dish bottom (I recommend using glass.) Wrap a few tortillas at a time in a paper towel and warm in the microwave until soft. In each tortilla place a portion of meat mixture, cottage cheese mixture and a bit of shredded cheese. Roll tortillas and place seam side down in prepared baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.