Name: Cottage Cheese Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 1/2 cups store-bought rotisserie chicken, shredded or chopped; 3/4 cups low-fat (2% milkfat) cottage cheese; 4 ounce can diced green chilis (use half for less spicy heat); 1 1/2 tablespoons taco seasoning; Salt to season; 6 low-carb tortillas; 3/4 cup enchilada sauce (store-bought or homemade); 1 cup Mexican cheese, finely shredded

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Introduction

Cottage Cheese Chicken Enchiladas offer a creamy, flavorful twist on a classic favorite. Packed with shredded rotisserie chicken and a cheesy filling, this recipe is perfect for a satisfying weeknight dinner. Ready in under an hour, these enchiladas bring comforting warmth to your table.

The image shows six rolled tortillas lined up side by side in a rectangular white dish, each covered with a melted layer of orange cheese that looks slightly browned and bubbly. Small pieces of chopped red onion and green herbs are sprinkled evenly on top, adding a fresh contrast to the warm cheesy surface. The edges of the tortillas are lightly browned and slightly curled with some spots showing a bit of baked sauce underneath. The dish sits on a white marbled texture, enhancing the colors of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups store-bought rotisserie chicken, shredded or chopped
3/4 cups low-fat (2% milkfat) cottage cheese
4 ounce can diced green chilies (use half for less spicy heat)
1 1/2 tablespoons taco seasoning
Salt to season
6 low-carb tortillas
3/4 cup enchilada sauce (store-bought or homemade)
1 cup Mexican cheese, finely shredded

Instructions

Step 1: Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish. Pour in 1/2 cup of enchilada sauce and spread it evenly across the bottom.
Step 2: In a large bowl, combine the shredded chicken, cottage cheese, taco seasoning, and diced green chilies. Mix well and season with salt to taste.
Step 3: Spoon about 1/2 cup of the chicken mixture onto each tortilla. Spread the filling down the center and sprinkle with a pinch of shredded Mexican cheese. Roll the tortillas tightly and place them seam-side down in the prepared baking dish.
Step 4: Pour the remaining 1/4 cup enchilada sauce evenly over the tortillas, spreading it gently with a spoon or brush. Sprinkle the remaining shredded cheese on top.
Step 5: Cover the baking dish with foil and bake for 15 minutes. Then remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
Step 6: Let the enchiladas rest for 5 minutes before serving. Enjoy them plain or top with your favorite garnishes like chopped cilantro, onion, or avocado.

Tips & Variations

For a milder dish, use only half the can of green chilies or substitute with mild diced peppers.
Try adding black beans or corn to the filling for extra texture and flavor.
Use whole wheat or flour tortillas if low-carb is not a concern.
Top with a dollop of sour cream or a squeeze of fresh lime for added tang.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for about 15 minutes or until heated through. You can also microwave individual portions, but oven reheating helps retain the texture better.

How to Serve

A white rectangular baking dish holds six rolled tortillas lined side by side, each covered with a melted layer of orange cheese that is bubbly and slightly browned in spots. Scattered on top are small pieces of purple onion and finely chopped fresh green cilantro. The edges of the tortillas are browned from baking and the surface beneath the dish is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these enchiladas ahead of time?

Yes, you can assemble the enchiladas a day in advance. Cover and refrigerate before baking. When ready, bake as directed, adding a few extra minutes to compensate for the cold filling.

What can I use instead of cottage cheese?

Ricotta cheese is a good substitute that offers a similar creamy texture. You could also use cream cheese for a richer filling, though the flavor will be slightly different.