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A serving of Chicken Cottage Cheese Enchilada on a white plate, garnished with green onions and cilantro.

Chicken Cottage Cheese Enchilada

A simple recipe for chicken and cottage cheese enchiladas.
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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
  • 2 cups cooked chicken shredded
  • 1 cup cottage cheese low fat
  • 1/2 cup salsa your favorite
  • 1/4 cup cheddar cheese shredded
For Assembly
  • 6 corn tortillas
  • 1 can enchilada sauce 15 oz
  • 1/2 cup cheddar cheese shredded

Equipment

  • Baking dish
  • Skillet
  • Mixing bowl

Method
 

  1. Preheat your oven to 375 degrees F (190 degrees C).
  2. In a mixing bowl, combine the shredded chicken, cottage cheese, salsa, and 1/4 cup of cheddar cheese. Mix well.
  3. Spread a thin layer of enchilada sauce on the bottom of your baking dish.
  4. Warm the corn tortillas slightly to make them pliable. You can do this in a dry skillet or microwave.
  5. 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.
  6. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
  7. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
  8. Let stand for a few minutes before serving.

Notes

You can add other ingredients to the filling, such as black beans or corn, if desired.