Cottage Cheese Chicken Enchiladas

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Cottage Cheese Chicken Enchiladas

These Cottage Cheese Chicken Enchiladas are creamy, cheesy, and packed with bold Mexican-inspired flavor. Tender shredded chicken is mixed with zesty taco seasoning and green chiles, then layered with a rich cottage cheese filling for a lighter twist on classic enchiladas. Baked in red enchilada sauce and topped with melted Monterey Jack cheese, this easy dinner recipe is perfect for meal prep or feeding a hungry family.

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Main Course

Cuisine: Mexican-Inspired

Keyword: cheesy chicken enchiladas, chicken enchiladas with cottage cheese, cottage cheese chicken enchiladas, easy baked enchiladas, make-ahead enchiladas

Cooking Method: Oven

Diet: High-Protein

Servings:

Calories: 453kcal

Author: MelanieCooks.com

Equipment

Pot large
Skillet medium
Bowl medium
Baking dish 9x13-inch
Measuring Cups
Spoon or spatula

Ingredients

1 tbsp vegetable oil
2 skinless, boneless chicken breast halves boiled and shredded
½ cup onion chopped
1 can green chile peppers 7-ounce, chopped
1 package taco seasoning mix
½ cup sour cream
2 cups cottage cheese
1 tsp salt
1 pinch ground black pepper
12 corn tortillas 6-inch
2 cups Monterey Jack cheese shredded
1 can red enchilada sauce 10-ounce

Instructions

Heat vegetable oil in a medium skillet over medium-high heat. Add shredded chicken, chopped onion, and green chiles. Cook until heated through and lightly browned.
Stir in taco seasoning and prepare according to package directions. Remove from heat.
In a medium bowl, combine sour cream, cottage cheese, salt, and pepper. Mix until smooth and well blended.
Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish.
Warm the corn tortillas until soft and flexible.
Place a spoonful of the chicken mixture and a spoonful of the cottage cheese mixture onto each tortilla. Sprinkle with some shredded Monterey Jack cheese.
Roll up each tortilla and arrange seam-side down in the prepared baking dish. Top with remaining filling, enchilada sauce, and the rest of the shredded cheese.
Bake for 30 minutes, or until the cheese is melted and bubbly.

Notes

You can assemble the enchiladas up to 1 day in advance and refrigerate before baking.
Make sure tortillas are warm before rolling to prevent cracking.

Nutrition