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Cottage Cheese Chicken Enchiladas

A delightful dish that balances creamy textures with savory flavors, perfect for weeknight dinners or special occasions.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups Shredded chicken Use rotisserie chicken for convenience.
  • 1 cup Full-fat cottage cheese This is the secret to a creamy filling.
  • 1 cup Shredded Monterey Jack cheese Provides perfect melt and creaminess.
  • 1 cup Enchilada sauce Choose between red or green.
  • 8 pieces Tortillas Corn or flour work great.
Seasonings
  • 1 cup Greek yogurt Adds creaminess to the filling.
  • 1 teaspoon Chili powder
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Salt Adjust according to taste.
  • 1/2 teaspoon Pepper

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Lightly oil a 9x13 baking dish and spread a thin layer of enchilada sauce across the bottom.
  3. In a bowl, combine shredded chicken, cottage cheese, Greek yogurt, chili powder, cumin, garlic powder, salt, pepper, and 1 cup of shredded Jack cheese. Stir until cohesive.
Assembly
  1. Heat the tortillas either in a microwave under a damp paper towel or in a skillet.
  2. Spoon 2 to 3 tablespoons of filling onto each tortilla, roll snugly, and place seam side down in the baking dish.
Baking
  1. Pour the remaining enchilada sauce over the rolled tortillas, cover with remaining cheese, and bake for 18 to 22 minutes until bubbly.
  2. Let rest for 5 minutes, then garnish with cilantro, green onion, and lime wedges before serving.

Notes

If desired, add jalapeños for spice or substitute chicken with black beans for a vegetarian option. Store leftovers in an airtight container for up to 3 days.