Cottage Cheese Chicken Enchiladas

This enchilada recipe is so creamy and delicious. Every time we make this for a crowd, everyone raves about its flavor and asks for the recipe. Even people who don’t like cottage cheese, love these delicious enchiladas! 

Sometimes, when we’re in a hurry, we just layer everything (except the tortillas) into a 9 x 13 baking dish and bake it without the tortillas. Then we scoop it out into warmed tortillas. 

Samantha has taken this recipe and added her own twist to it. The next time she reads this, I encourage her to write it down as she goes and send it to me so I can add it here! 💕

Ingredients: (double for company) 

1 tablespoon vegetable oil 

2 skinless, boneless chicken breast halves - boiled and shredded 

1 (7 ounce) can chopped green chile peppers 

1 (1 ounce) package taco seasoning mix 

1/2 cup sour cream 

2 cups cottage cheese 

1 teaspoon salt and a couple shakes of ground black pepper 

12 (6 inch) flour tortillas 

2 cups shredded Monterey Jack cheese 

1 (10 ounce) can red enchilada sauce 

 Directions 

1.To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken and green chile peppers and saute until browned, add taco seasoning and prepare meat mixture according to taco package directions. 

2.To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended. 

3.Preheat oven to 350 degrees F (175 degrees C). 

4. Lightly grease a 9x13 baking dish and pour in enough red enchilada sauce to cover the bottom of the pan. 

5. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and shredded cheese. 

6. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.