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Delicious Chicken Cottage Cheese Enchilada in a glass baking dish, topped with melted cheese, avocado, and tomatoes.

Chicken Cottage Cheese Enchilada

This recipe offers a lighter take on classic enchiladas, using cottage cheese for a creamy filling.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
For Assembly

Equipment

  • Large skillet
  • Baking dish

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, combine the shredded chicken, cottage cheese, Monterey Jack cheese, cilantro, chili powder, and cumin. Mix well.
  3. Warm the tortillas slightly to make them pliable. You can do this in a dry skillet or microwave.
  4. Spoon the chicken and cheese mixture into each tortilla and roll them up.
  5. Pour half of the enchilada sauce into the bottom of a baking dish. Arrange the rolled enchiladas seam-side down in the dish.
  6. Pour the remaining enchilada sauce over the top of the enchiladas. Sprinkle with cheddar cheese.
  7. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted.

Notes

Serve hot. You can add your favorite toppings like sour cream or avocado.