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Cottage Cheese Chicken Enchiladas

Savory Cottage Cheese Chicken Enchiladas for Healthy Cravings

Enjoy a delicious twist on a classic with these Cottage Cheese Chicken Enchiladas, packed with protein and flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 cups Shredded Cooked Chicken Use rotisserie chicken for convenience.
  • 1 cup Cottage Cheese Substitute ricotta for a smoother texture.
  • 1 cup Chopped Onions Shallots can be substituted for a milder taste.
  • 1 cup Chopped Bell Peppers Use any bell pepper colors based on preference.
  • 1 teaspoon Garlic Powder Swap for minced fresh garlic if desired.
  • 1 teaspoon Cumin Omit if unavailable but will reduce authenticity.
  • 1 tablespoon Chili Powder Adjust quantity based on spice preference.
  • Salt and Pepper to Taste Use sea salt or fresh ground pepper for best results.
For the Tortillas
  • 6 pieces Whole Wheat Tortillas Corn tortillas are a gluten-free alternative.
For Topping
  • 1 cup Shredded Cheese (Cheddar or Mexican Blend) Monterey Jack can also be used.
  • 1 cup Enchilada Sauce (Red or Green) Opt for spicy enchilada sauce for added heat.
  • 0.5 cup Fresh Cilantro Omit for those who dislike cilantro.
  • 0.25 cup Sliced Jalapeños Leave out for a milder dish.
For Cooking
  • 1 tablespoon Olive Oil Can substitute with canola or avocado oil.

Equipment

  • Oven
  • Skillet
  • Baking Dish
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a baking dish.
  2. Sauté the onions and bell peppers in olive oil for about 3-4 minutes until softened.
  3. In a mixing bowl, combine shredded chicken, cottage cheese, half of the shredded cheese, garlic powder, cumin, chili powder, salt, and pepper.
  4. Mix in the sautéed vegetables until well combined.
  5. Fill the tortillas with about 1/3 cup of filling, roll, and place seam side down in the baking dish.
  6. Pour enchilada sauce over the rolled tortillas, ensuring they are well-coated.
  7. Sprinkle the remaining shredded cheese on top.
  8. Cover with aluminum foil and bake for 20 minutes, then bake uncovered for an additional 10-15 minutes.
  9. Let the enchiladas rest for a few minutes, then garnish with cilantro and jalapeños before serving.

Nutrition

Serving: 1enchiladaCalories: 320kcalCarbohydrates: 35gProtein: 24gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 600mgPotassium: 450mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 200mgIron: 2mg

Notes

For optimal texture, avoid leaving the enchiladas at room temperature for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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