Cottage Cheese Chicken Enchiladas
These cottage cheese chicken enchiladas are creamy, high-protein, and full of flavor. A lighter comfort food dinner everyone will love.
Ingredients
Filling Ingredients
- 2 to 3 cups shredded chicken (rotisserie or cooked at home) Pull the meat while warm for easier shredding.
- 1 1/2 cups full-fat cottage cheese Drain if watery.
- 1/2 cup Greek yogurt or 4 ounces cream cheese Optional for extra creaminess.
- 1 1/2 to 2 cups enchilada sauce Red or green sauce.
- 1 cup shredded Monterey Jack cheese Plus an additional 1/2 cup for topping.
- 1/2 cup shredded sharp cheddar cheese
- 10 to 12 medium tortillas (corn or flour) Warm before rolling.
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- to taste salt and pepper
- 1 tablespoon olive oil or neutral oil
- to taste Fresh cilantro, sliced green onion, and lime wedges for serving
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Instructions
Preparation
- Heat the oven to 375°F. Lightly oil a 9x13 baking dish, then spoon a thin layer of enchilada sauce across the bottom.
- In a bowl, combine chicken, cottage cheese, Greek yogurt or cream cheese if using, chili powder, cumin, garlic powder, a pinch of salt and pepper, and 1 cup of shredded Jack cheese. Stir until it looks cohesive.
- Warm the tortillas by microwaving under a damp paper towel or heating briefly in a skillet with a touch of oil to prevent cracking.
Assembly
- Spoon 2 to 3 tablespoons of filling onto each tortilla. Roll snugly and place seam side down in the sauce-lined baking dish.
- Pour the remaining sauce over the rolled tortillas, covering the edges. Sprinkle with the rest of the Jack and the cheddar.
Baking
- Bake for 18 to 22 minutes until the cheese is melted and edges are bubbling. Broil for 1 to 2 minutes at the end for a browned finish.
- Rest for 5 minutes before serving. Garnish with cilantro, green onion, and a squeeze of lime.
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Note
For a creamier filling, stir cottage cheese with cream cheese or Greek yogurt. Use a mix of cheeses for a better flavor. Store leftovers well in an airtight container up to 4 days; reheat covered in a microwave or oven.