If you’re looking for a comforting dinner that also packs in plenty of protein, these Cottage Cheese Chicken Enchiladas fit the bill. This recipe keeps all the familiar flavors you expect from enchiladas while using cottage cheese and chicken to boost the protein in every serving. The cottage cheese blends right in with the filling, adding creaminess without making the dish feel too heavy.
The filling comes together quickly with cooked shredded chicken, onion, green chiles, and taco seasoning. Chicken is already a solid protein base, and when it’s paired with cottage cheese, sour cream, and shredded cheese, you end up with a hearty mixture that’s both filling and satisfying. Everything gets stirred together easily, making this a great option for weeknights when you want something nutritious but simple.
Each corn tortilla is filled with the protein-rich chicken mixture and a spoonful of the creamy cottage cheese blend, then rolled and placed seam-side down. A final layer of enchilada sauce and cheese on top ties the whole dish together.
After baking, these enchiladas come out hot, bubbly, and packed with flavor. They’re the kind of meal that leaves you feeling satisfied thanks to the extra protein. Serve them with a side of veggies, beans, or a simple salad for a balanced dinner that’s filling and easy to make.
Cottage Cheese Chicken Enchiladas
Ingredients
- 1 tablespoon olive oil
- 2 1/2 cups chicken, cooked and shredded
- 1 packet taco seasoning
- 1/2 cup chopped onion
- 1 (7 oz) can chopped green chiles
- 1/2 cup sour cream
- 2 cups cottage cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8-10 (6-inch) corn tortillas
- 2 1/2 cups shredded Mexican blend shredded cheese, divided
- 1 (10 ounce) can red enchilada sauce
Preparation
- Preheat oven to 350 degrees F.
- Heat oil in large skillet over medium heat. Add onion and green chiles and cook until browned, then add chicken, taco seasoning, and 1 tablespoon water. Stir to coat and cook for 1 additional minute, then remove from heat.
- In a medium-sized bowl mix sour cream, cottage cheese, 1 cup shredded cheese, salt, and pepper. Mix until well combined.
- Spoon 1-2 tablespoon enchilada sauce in the bottom of an 8x11-inch dish and spread into a thin layer to the sides.
- For assembly, spoon a small scoop of the meat mixture in the center of a tortilla and top with a spoonful of the cottage cheese mixture. Roll tightly and place seam side down in the prepared baking dish. Repeat process until the dish is full.
- Pour enchilada sauce over top to evenly cover and sprinkle on remaining cheese.
- Bake for 30 minutes or until bubbling.
Recipe adapted from Photo: 12 Tomatoes Creative Team[/caption] Allrecipes.com