Ugh, weeknights, right? Between soccer practice, homework battles, and just trying to unwind, the last thing I want to deal with is a complicated dinner. That’s why I’m SO excited to share my go-to for those crazy evenings: the amazing Chicken Cottage Cheese Enchilada! Seriously, this dish is a lifesaver. It takes all the cheesy, saucy goodness of traditional enchiladas and gives it this fantastic protein boost from simple cottage cheese. I first threw this together on a whim when I needed something quick and relatively healthy, and it was an instant hit. My family gobbles it up, and I feel good knowing it’s packed with flavor and way lighter than the usual suspects. Trust me, you’re gonna want to add this to your regular rotation!
Why You’ll Love This Chicken Cottage Cheese Enchilada
Get ready to fall head over heels for these enchiladas because they’re ridiculously:
- Super Speedy: Seriously, from start to finish, you’re looking at under an hour. Perfect for busy weeknights!
- Seriously Easy: Minimal chopping, simple assembly. Even beginner cooks can nail this one.
- So Satisfying: All that gooey cheese, savory chicken, and tangy salsa? Pure comfort food magic!
- A Healthier Twist: That cottage cheese adds a sneaky protein punch without sacrificing flavor, making them feel lighter.
Gather Your Ingredients for the Chicken Cottage Cheese Enchilada
Alright, let’s get our goodies together! This recipe is super forgiving, but having everything prepped makes the whole process a breeze. Here’s what you’ll need to snag:
For the Filling
- Cooked Chicken: About 2 cups, nicely shredded. Rotisserie chicken is my secret weapon here – so easy!
- Cottage Cheese: 1 cup, and I usually go for the low-fat kind.
- Salsa: 1/2 cup. Use your favorite kind! Mild, medium, hot – whatever floats your boat.
- Cheddar Cheese: 1/4 cup, shredded. This gets mixed right into the filling for extra cheesiness.
For Assembly
- Corn Tortillas: 6 of ’em.
- Enchilada Sauce: One 15-ounce can. Red or green, your choice!
- Cheddar Cheese: Another 1/2 cup, shredded, for topping.
Oh, and don’t forget to preheat that oven! You can even peek at this cottage cheese and egg recipe for other inspiration while you’re gathering things!
Essential Equipment for Making Chicken Cottage Cheese Enchiladas
You don’t need a fancy kitchen for these enchiladas, just a few trusty tools!
- A good old baking dish – around a 9×13 inch size works perfectly.
- A medium-sized skillet for warming those tortillas (or just use your microwave, shhh, I won’t tell!).
- A handy mixing bowl to whip up that delicious filling.
Step-by-Step Guide to Perfect Chicken Cottage Cheese Enchilada
Alright, let’s get these beauties in the oven! Making these chicken cottage cheese enchiladas is honestly way easier than you’d think. Just follow these simple steps and you’ll have a delicious dinner on the table in no time.
Preparing the Filling for Your Chicken Cottage Cheese Enchilada
First things first, grab a decent-sized mixing bowl. Toss in your shredded cooked chicken, that yummy cottage cheese, your favorite salsa, and that little bit of cheddar cheese we set aside for the filling. Give it all a really good stir until everything is well combined. You want to make sure that cottage cheese and salsa are evenly distributed throughout the chicken. This is where all the flavor starts!
Assembling the Chicken Cottage Cheese Enchilada
Okay, time to roll! Preheating your oven to 375°F (190°C) is crucial, so make sure that’s happening. While that heats up, give your corn tortillas a quick warm-up. I usually do this in a dry skillet for about 30 seconds per side, or you can even zap them in the microwave for a few seconds – just enough so they’re pliable and don’t crack when you roll them. Now, spread a thin layer of your enchilada sauce on the bottom of your baking dish. This stops the enchiladas from sticking and adds extra flavor. Then, scoop about a quarter cup of that chicken mixture into the center of each tortilla. Roll ’em up nice and snug and place them seam-side down in your prepared baking dish. Don’t worry if they’re a little cozy in there!
Baking and Resting Your Chicken Cottage Cheese Enchilada
Now for the grand finale! Pour the rest of your enchilada sauce evenly over the rolled tortillas, making sure they’re all coated. Then, sprinkle that remaining shredded cheddar cheese all over the top. Pop that dish into your preheated oven and bake for about 20 to 25 minutes. You’re looking for that sauce to be nice and bubbly around the edges and the cheese to be all melted and maybe even a little golden brown. The smell alone will be amazing! Once they’re out, resist the urge to dive right in. Let them sit for about 5 minutes before serving. This helps everything set up, so they don’t fall apart when you serve them. You can grab a peek at the full recipe here for more deets too!
Tips for Success with Your Chicken Cottage Cheese Enchilada
Okay, so you’ve got the main steps down, but here are a few little tricks I’ve learned over the years that really make these Chicken Cottage Cheese Enchiladas shine. First off, warming those tortillas is a game-changer. If they’re too stiff, they’ll crack when you roll them, and nobody wants a filling explosion before it even gets to the oven! A quick pass in a dry skillet or a few seconds in the microwave works wonders. Also, don’t be shy with the enchilada sauce on top – a good coating ensures everything stays nice and moist. And cheese? You can never have too much! If you’re feeling fancy, try mixing a little Monterey Jack with your cheddar for an extra gooey factor. Oh, and if you’re looking for other super easy chicken dishes, you’ll definitely want to check out this easy chicken and rice one-pot wonder recipe!
Ingredient Notes and Substitutions for Chicken Cottage Cheese Enchilada
Let’s talk ingredients for these amazing Chicken Cottage Cheese Enchiladas, because sometimes you need to swap things out! The beauty of this recipe is its flexibility. For the salsa, don’t feel locked down to one type. Whatever you have in the fridge works – a smoky chipotle salsa adds a nice kick, or a mild pico de gallo keeps it fresh. And for the cheese, cheddar is classic, but Monterey Jack, pepper jack, or even a Mexican blend will be delicious. If you don’t have cooked shredded chicken on hand, don’t sweat it! You can quickly boil or bake a couple of chicken breasts until they’re cooked through and then shred them. For a vegetarian twist, you could swap the chicken for black beans or seasoned tofu. Want another cottage cheese recipe idea? My cottage cheese zucchini quiche is fantastic too!
Serving Suggestions for Chicken Cottage Cheese Enchilada
These Chicken Cottage Cheese Enchiladas are pretty much a meal in themselves, right? But if you want to round things out, they pair wonderfully with a simple side salad – my chickpea and feta salad is always a hit! Some fluffy rice or some quick-steamed corn would be great too. You really can’t go wrong!
Storage and Reheating Your Chicken Cottage Cheese Enchilada
Got leftovers? Lucky you! These Chicken Cottage Cheese Enchiladas are just as yummy the next day. Once they’ve cooled down a bit, stash them in an airtight container in the fridge. They should keep well for about 3 to 4 days. When you’re ready for more goodness, you can gently reheat them in the oven at around 350°F (175°C) for about 15-20 minutes, or until warmed through. Microwaving works too, just cover them loosely with a paper towel to prevent splatters!
Frequently Asked Questions about Chicken Cottage Cheese Enchilada
Got questions about these yummy enchiladas? I’ve got answers! Here are a few things people often wonder about my Chicken Cottage Cheese Enchiladas:
Can I make these Chicken Cottage Cheese Enchiladas ahead of time?
Oh, absolutely! You can totally assemble these enchiladas ahead of time, cover them tightly, and pop them in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time since they’ll be starting out chilled. It’s my secret weapon for stress-free dinners!
What’s the best kind of chicken to use for this recipe?
Honestly, whatever cooked chicken you have handy works great! I’m all about using leftover shredded chicken from a roast chicken, or even rotisserie chicken for ultimate convenience. You can also quickly boil or bake a couple of chicken breasts and shred them yourself. Just make sure it’s cooked through before you shred it for the filling!
Is cottage cheese really okay in enchiladas? I usually use ricotta.
Trust me on this one! Cottage cheese works wonders here. It gives that creamy texture and a fantastic protein boost without being as heavy as some other cheeses. It mixes beautifully with the salsa and chicken. While ricotta is yummy, cottage cheese gives this recipe its own special, lighter twist that I just adore. Give it a try!
How can I make these Chicken Cottage Cheese Enchiladas spicier?
Easy peasy! If you like a little heat, just use a spicier salsa in your filling. You could also add a pinch of cayenne pepper or some finely diced jalapeños right into the chicken mixture. For an extra kick on top, maybe add some pickled jalapeños or a drizzle of your favorite hot sauce before serving. Oh, and have you tried my green enchilada chicken soup? It’s got a great flavor profile too!
Nutritional Information (Estimated)
Okay, let’s talk numbers! While every kitchen is a little different, here’s a rough idea of what you can expect per serving of these delicious Chicken Cottage Cheese Enchiladas. Think around 350-400 calories, about 30g of protein, roughly 15g of fat, and maybe 25g of carbs, depending on your salsa and cheese choices. These are just estimates, of course! The exact values can change based on the brands you use and if you add any extra goodies like beans or corn. Still, I think you’ll agree it’s a pretty good deal for such a satisfying meal!
Chicken Cottage Cheese Enchilada
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F (190 degrees C).
- In a mixing bowl, combine the shredded chicken, cottage cheese, salsa, and 1/4 cup of cheddar cheese. Mix well.
- Spread a thin layer of enchilada sauce on the bottom of your baking dish.
- Warm the corn tortillas slightly to make them pliable. You can do this in a dry skillet or microwave.
- Fill each tortilla with about 1/4 cup of the chicken mixture. Roll them up and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
- Let stand for a few minutes before serving.