Name: Cottage Cheese Chicken Enchiladas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 cups cooked, shredded chicken; 1 cup cottage cheese; 1 cup shredded cheese (cheddar or Monterey Jack); 1 can (10 oz) enchilada sauce; 8–10 corn tortillas; 1/2 cup chopped onions; 1/2 cup chopped green peppers; 1 teaspoon chili powder; Salt and pepper to taste

These Cottage Cheese Chicken Enchiladas offer a delightful twist on traditional enchiladas by incorporating creamy cottage cheese into the filling. The result is a protein-packed, satisfying dish with a perfect balance of flavors and textures that will quickly become a family favorite.

Why You’ll Love This Recipe

This enchilada recipe stands out because it combines the traditional Mexican flavors with creamy cottage cheese for added protein and a unique texture. The dish is straightforward to prepare, making it perfect for busy weeknights or meal prep. It’s versatile enough to customize with your favorite toppings and sides. Plus, the combination of tender chicken, melty cheese, and tangy enchilada sauce creates comfort food that’s just a bit healthier than the standard version but doesn’t sacrifice any flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken forms the protein-rich foundation of these enchiladas. You can use leftover rotisserie chicken, poached chicken breasts, or even canned chicken in a pinch. The shredded texture helps it blend perfectly with the other filling ingredients.

Cottage cheese adds unexpected creaminess and protein to the filling. Its mild flavor melds beautifully with the spices while providing moisture and a lighter alternative to the heavy cream cheese often used in enchiladas.

Shredded cheese creates that essential melty, stretchy texture both in the filling and as the golden topping. Cheddar offers sharpness, while Monterey Jack provides excellent meltability – use either one or a combination of both for the best results.

Enchilada sauce gives these enchiladas their authentic flavor profile. The canned version works perfectly and saves time, but you can certainly make your own if you prefer to control the spice level and ingredients.

Corn tortillas are traditional for enchiladas and provide a distinct corn flavor that complements the filling. They can be a bit stiff straight from the package, so don’t skip the step of warming them to make them pliable before rolling.

Onions and green peppers add texture, flavor, and nutrition to the filling. They provide a slight crunch and aromatic base that balances the creaminess of the cheeses.

Chili powder brings warm, earthy spice to the filling. It’s a blend of spices itself, typically including ground chilis, cumin, garlic, and oregano – making it a one-ingredient flavor boost.

Salt and pepper are essential for bringing all the flavors together and enhancing each component. Adjust according to your taste preferences and consider that the enchilada sauce and cheese already contribute some saltiness.

Directions

Preheat oven to 350°F (175°C).
In a large bowl, combine the cooked chicken, cottage cheese, 1/2 cup of shredded cheese, chopped onions, green peppers, chili powder, salt, and pepper. Mix until well combined.
Wrap corn tortillas in a damp towel and microwave for 30 seconds to soften.
Spoon a generous amount of the chicken mixture into the center of each tortilla, roll up tightly, and place seam-side down in a greased baking dish.
Repeat with remaining tortillas and filling.
Pour the enchilada sauce evenly over the rolled tortillas.
Sprinkle the remaining shredded cheese over the top.
Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and bake an additional 10 minutes, until the cheese is bubbly and golden brown.
Serve hot and enjoy the creamy, savory goodness!

Servings and Timing

This recipe makes approximately 5 servings, with 1-2 enchiladas per serving depending on appetite. The preparation takes about 20 minutes, while cooking time is around 30 minutes, bringing the total time to 50 minutes. Each serving contains approximately 320 calories, making it a reasonable option for a satisfying dinner.

Variations

Vegetarian Option: Replace the chicken with a mixture of black beans and corn, or sautéed mushrooms and spinach for a hearty meat-free version.

Spicy Kick: Add diced jalapeños or a dash of cayenne pepper to the filling for heat lovers.

Green Enchiladas: Substitute green enchilada sauce (salsa verde) for the red sauce for a tangier flavor profile.

Healthy Twist: Use whole wheat or low-carb tortillas and reduced-fat cheese for a lighter version.

Breakfast Enchiladas: Add scrambled eggs to the filling and top with avocado for a breakfast-inspired variation.

Supreme Style: After baking, top with diced fresh tomatoes, sliced black olives, green onions, and a dollop of sour cream or Greek yogurt.

Storage/Reheating

Refrigeration: Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days.

Freezing: These enchiladas freeze beautifully. You can freeze them either before or after baking:

To freeze before baking: Assemble the enchiladas but do not add the sauce or final cheese topping. Cover tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months. When ready to cook, thaw overnight in the refrigerator, add the sauce and cheese, and bake as directed.
To freeze after baking: Cool completely, then wrap individual portions or the entire dish in plastic wrap and aluminum foil. Freeze for up to 2 months.

Reheating:

From refrigerated: Reheat in a 350°F oven for 15-20 minutes until heated through, or microwave individual portions for 1-2 minutes.
From frozen: Thaw overnight in the refrigerator then reheat as above, or bake from frozen at 350°F for 30-40 minutes until heated through.

FAQs

Can I use Greek yogurt instead of cottage cheese?

Yes, Greek yogurt can be substituted for cottage cheese, though the texture will be slightly different. Choose full-fat Greek yogurt for the creamiest results. Drain any excess liquid before incorporating it into the filling.

Why are my corn tortillas breaking when I roll them?

Corn tortillas can break if they’re not properly warmed. Beyond the microwave method in the recipe, you can also dip each tortilla briefly in warm enchilada sauce before filling, or quickly heat each one in a skillet with a little oil to make them more pliable.

Can I prepare these enchiladas ahead of time?

Absolutely! You can assemble the enchiladas up to 24 hours in advance and keep them covered in the refrigerator. Add the sauce and cheese just before baking. You may need to add 5-10 minutes to the baking time if cooking directly from the refrigerator.

What sides pair well with these enchiladas?

Mexican rice, refried or black beans, a simple green salad, or roasted vegetables make excellent accompaniments. For a complete meal, consider serving with guacamole, pico de gallo, and a side of sour cream.

Is this recipe gluten-free?

The recipe is naturally gluten-free if you use corn tortillas and ensure your enchilada sauce doesn’t contain wheat-based thickeners. Always check product labels to be certain if you’re cooking for someone with gluten sensitivity.

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas can be used if you prefer, though corn tortillas provide the more traditional flavor and texture. Flour tortillas don’t need to be warmed before rolling as they’re already pliable.

How spicy is this recipe?

As written, this recipe is mild to medium in spice level, depending on the enchilada sauce you choose. For a spicier version, add diced jalapeños or cayenne pepper to the filling, or select a hot enchilada sauce.

Can I add other vegetables to the filling?

Definitely! This recipe is very adaptable. Consider adding corn, diced zucchini, spinach, or even diced sweet potatoes to increase the vegetable content and add more flavor dimensions.

How can I make this recipe lower in calories?

Use lean chicken breast, reduced-fat cheese, and low-fat cottage cheese. You could also increase the ratio of vegetables to cheese in the filling and use less cheese on top.

What can I do with leftover filling?

Leftover filling makes a fantastic topping for baked potatoes or nachos, can be used in stuffed bell peppers, or even served as a dip with tortilla chips. It will keep in the refrigerator for 3-4 days.

Conclusion

These Cottage Cheese Chicken Enchiladas offer a delightful twist on a beloved classic. The addition of cottage cheese brings creaminess and extra protein while maintaining a lighter profile than traditional heavy cream-laden versions. Perfect for family dinners, meal prep, or entertaining, this recipe strikes the ideal balance between comfort food and nutritious eating. The versatility allows for numerous variations to suit your taste preferences and dietary needs. Whether you’re a seasoned enchilada enthusiast or trying them for the first time, this recipe provides a foolproof way to enjoy this Mexican-inspired favorite with a unique, delicious twist.

Cottage Cheese Chicken Enchiladas