Friday, August 8, 2014

Cottage Cheese Chicken Enchiladas

I was looking for a home for some leftover cottage cheese when I happened upon this recipe and it came out great!  And a big plus for me, I just happened to have everything on hand!  If you fear cottage cheese, no need to fear here.  It all blends into a creamy chicken filling seasoned with taco seasoning (make your own or use pre-packaged), and top with enchilada sauce and cheese.

I halved this recipe since there are just two of us and still had some leftover for the next day's lunch.  I made a basic corn and black bean salad and mixed the leftover enchilada sauce into a can of refried beans, added some chopped onions, and melted cheese on top for a couple of simple side dishes.


1 Tbsp vegetable oil
2 skinless, bonelesss chicken breast havles, cooked and shredded
1/2 cup chopped onion
1 (7 oz) can chopped green chilies
1 (1 oz) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 tsp salt
1 pinch black black pepper
12 (6") corn tortillas
2 cups Monterey Jack cheese
1 (10 oz) can red enchilada sauce

To make meat mixture:
Heat oil in medium skillet over medium-high heat.  Add chicken, onion, and green chilies and saute until onions are softened then add taco seasoning.  Stir until well-combined.

To make cheese mixture:
In a medium bowl, mix sour cream and cottage cheese.  Season with S&P.  Stir until well-blended.

Preheat oven to 350F.

To assemble:
If tortillas aren't pliable enough to roll, microwave each for a few seconds until you can roll them without them tearing.  In each tortilla, place a spoonful of meat mixture, a spoonful of cheese mixture, and a bit of shredded cheese.  Roll tortillas and place in a greased 9x13 baking dish.  Top with any remaining meat and cheese mixture, enchilada sauce, and remaining shredded cheese.

Bake at 350F for 30 minutes or until cheese is melted and bubbly.

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