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Cottage Cheese Chicken Enchiladas
Cottage Cheese Chicken Enchiladas
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Light and fluffy cottage cheese enhances chicken and cheese enchiladas smothered in traditional red enchilada sauce.
Ingredients:
  • 1 tablespoon vegetable oil
  • 2 skinless, boneless chicken breast halves - boiled and shredded
  • 0.5 cup chopped onion
  • 1 (7 ounce) can chopped green chile peppers
  • 1 (1 ounce) package taco seasoning mix
  • 0.5 cup sour cream
  • 2 cups cottage cheese
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 12 (6 inch) corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 (10 ounce) can red enchilada sauce
Instructions:
  • In a skillet over medium-high heat, heat oil. Add chicken, onion, and green chile peppers. Sauté until browned. Mix in taco seasoning and follow package instructions to prepare meat mixture.
  • Combine creamy sour cream with smooth cottage cheese, then season generously with salt and pepper, stirring until fully incorporated.
  • Preheat the oven to 350°F (175°C).
  • Prepare the tortillas by warming them until soft. Fill each tortilla with a spoonful of the meat mixture, a spoonful of the cheese mixture, and a sprinkle of shredded cheese. Roll up the tortillas and arrange them in a lightly greased 9x13 inch baking dish. Top with the remaining meat and cheese mixture, enchilada sauce, and the rest of the shredded cheese.
  • Bake at 350°F (175°C) until cheese is gooey and bubbly, about 30 minutes.

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