Cheesy Chicken Enchiladas with Cottage Cheese and Monterey Jack

Recipe Collection: Dinner

Cheesy Chicken Enchiladas with Cottage Cheese and Monterey Jack transform your dinner routine with a non-vegetarian Mexican dish that combines tender shredded chicken, tangy cottage cheese, and gooey Monterey Jack, all wrapped in soft corn tortillas and drenched in rich enchilada sauce. Perfect for meal prep, these enchiladas are a crowd-pleaser that can be made ahead and enjoyed the next day.

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Overview

Experience a delightful twist on traditional enchiladas with this creamy cottage cheese chicken version. The combination of tender shredded chicken, tangy cottage cheese, and melty Monterey Jack cheese wrapped in soft corn tortillas and smothered in rich enchilada sauce makes for a comforting and satisfying meal. Perfect for preparing ahead and serving the next day, these enchiladas are sure to become a family favorite.

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, divided
• 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
• 12 6 Inch corn tortillas
• 2 Cups Monterey Jack cheese, shredded
• 1 10 Ounces (oz) can red enchilada sauce

Steps

1. Prepare the Chicken Mixture: In a medium skillet, heat the vegetable oil over medium-high heat. Add the shredded chicken, minced onion, and 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 black pepper. Mix until well blended.
3. Preheat the Oven: Set your oven to 350 degrees F (175 degrees C).
4. Assemble the Enchiladas: Warm the corn tortillas until they are soft and pliable. In each tortilla, place a spoonful of the chicken mixture, a spoonful of the cheese mixture, and a sprinkle of shredded Monterey Jack cheese. Roll the tortillas tightly and place them seam-side down in a lightly greased 9x13 inch baking dish.
5. Add Toppings: Pour any remaining chicken and cheese mixture over the rolled tortillas. Top with the red enchilada sauce and 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 the creamy, cheesy goodness with a side of fresh salad or rice for a complete meal.

Enjoy your homemade Cheesy Chicken Enchiladas with Cottage Cheese and Monterey Jack!