Description
Creamy and savory Cottage Cheese Chicken Enchiladas, perfect for a hearty meal with tender chicken, gooey cheese, and flavorful enchilada sauce.
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
Instructions
- 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!
Notes
- You can use rotisserie or leftover chicken for convenience.
- Feel free to add extra spices or toppings like cilantro or sour cream for additional flavor.
- For a spicier version, use hot enchilada sauce or add diced jalapeños to the filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
