Cottage Cheese Chicken Enchiladas
A protein-packed dinner!
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.