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Chicken Cottage Cheese Enchiladas

A glass baking dish filled with Chicken Cottage Cheese Enchilada, topped with melted cheese and herbs.
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Easy chicken enchiladas made with cottage cheese for a creamy filling.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 cup cottage cheese
  • 1/2 cup salsa
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Salt and pepper to taste
  • 8 corn tortillas
  • 1 (10 ounce) can enchilada sauce
  • 1 cup shredded Monterey Jack cheese

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine the shredded chicken, cottage cheese, salsa, cilantro, cumin, chili powder, salt, and pepper. Mix well.
  3. Warm the tortillas slightly to make them pliable. You can do this in a dry skillet or microwave.
  4. Spoon about 1/4 cup of the chicken mixture into each tortilla. Roll them up and place them seam-side down in a 9×13 inch baking dish.
  5. Pour the enchilada sauce over the rolled tortillas.
  6. Sprinkle the shredded Monterey Jack cheese evenly over the top.
  7. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  8. Let stand for a few minutes before serving.

Notes

  • For a spicier enchilada, add a pinch of cayenne pepper to the chicken mixture.
  • You can substitute Greek yogurt for cottage cheese if preferred.
  • Garnish with extra cilantro or a dollop of sour cream before serving.

Nutrition

Keywords: chicken enchiladas, cottage cheese enchiladas, easy chicken enchiladas, creamy chicken enchiladas, Mexican dinner

Find it online: https://www.meltitclean.com/chicken-cottage-cheese-enchilada/