Cheesy Chicken Enchiladas with Cottage Cheese and Green Chiles

Recipe Collection: Dinner

Cheesy Chicken Enchiladas with Cottage Cheese and Green Chiles offer a fresh take on classic enchiladas with tender shredded chicken, cottage cheese, and a kick from green chiles. This non-vegetarian Mexican dish is perfect for meal prep, offering a satisfying combination of flavors and textures that your family will love.

With a rich flavor profile, these enchiladas are versatile enough for weeknight dinners or special occasions. Serve them with a side salad or your favorite toppings for a complete meal.

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Overview

Discover a delightful twist on traditional enchiladas with this savory recipe featuring tender shredded chicken, creamy cottage cheese, and a hint of spice from green chiles. Perfect for a make-ahead meal, these enchiladas promise a satisfying blend of textures and flavors that will impress your family and friends.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

Mexican

Serving Size: 6

Cooking Time: 60 minutes

Ingredients

• 1 Tablespoon (tbsp) vegetable oil
• 2 Skinless, boneless chicken breast halves, shredded
• 0.5 Cups onion, minced
• 1 7 Ounces (oz) can green chile peppers, minced
• 1 Ounce (oz) package taco seasoning mix
• 0.5 Cups sour cream
• 2 Cups cottage cheese
• 1 Teaspoon (tsp) salt
• 1 Pinch ground black pepper, ground
• 12 6 Inches (in) corn tortillas
• 2 Cups Monterey Jack cheese, shredded
• 1 10 Ounces (oz) can red enchilada sauce

Steps

1. Prepare the Meat Mixture: Heat the vegetable oil in a medium skillet over medium-high heat. Add the shredded chicken, minced onion, and minced green chile peppers. Sauté until the onion is translucent and the mixture is lightly browned. Stir in the taco seasoning and prepare according to the package directions. Set aside.
2. Prepare the Cheese Mixture: In a medium bowl, combine the sour cream and cottage cheese. Season with salt and a pinch of ground black pepper. Mix until well blended and smooth.
3. Preheat the Oven: Set your oven to 350 degrees F (175 degrees C) to preheat.
4. Assemble the Enchiladas: Warm the corn tortillas until they are soft and pliable. In each tortilla, place a spoonful of the meat mixture, a spoonful of the cheese mixture, and a sprinkle of shredded Monterey Jack cheese. Roll each tortilla tightly and place seam-side down in a lightly greased 9x13 inch baking dish.
5. Add Toppings: Pour any remaining meat and cheese mixture over the rolled tortillas. Drizzle the red enchilada sauce evenly over the top, and finish with the remaining shredded Monterey Jack cheese.
6. Bake: Place the baking dish in the preheated oven and bake for 30 minutes, or until the cheese is melted and bubbly.
7. Serve: Allow the enchiladas to cool slightly before serving. Enjoy with your favorite toppings such as chopped cilantro, sliced avocado, or a dollop of sour cream for added flavor and presentation.

Enjoy your homemade Cheesy Chicken Enchiladas with Cottage Cheese and Green Chiles!