Cottage Cheese Enchiladas: Creamy High-Protein Chicken Enchiladas Everyone Will Love
These Cottage Cheese Enchiladas are packed with tender shredded chicken, creamy cottage cheese, Monterey Jack cheese, green chiles, and enchilada sauce. They bake into a rich, comforting, high-protein dinner that’s perfect for family meals or meal prep.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dinner
- Method: Baked
- Cuisine: Mexican-American
Ingredients
1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, cooked and shredded
1/2 cup chopped onion
1 (7-ounce) can chopped green chiles
1 (1-ounce) packet taco seasoning
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1/4 teaspoon black pepper
12 corn tortillas
2 cups shredded Monterey Jack cheese
1 (10-ounce) can red enchilada sauce
Instructions
1. Heat the vegetable oil in a skillet over medium-high heat.
2. Add the shredded chicken, chopped onion, and green chiles. Cook until heated through.
3. Stir in the taco seasoning according to package directions and cook for 2 minutes.
4. In a separate bowl, mix together the sour cream, cottage cheese, salt, and black pepper.
5. Preheat the oven to 350°F.
6. Warm the tortillas until soft and flexible.
7. Fill each tortilla with chicken mixture, a spoonful of the cottage cheese mixture, and a little Monterey Jack cheese.
8. Roll tightly and place seam-side down in a lightly greased 9×13-inch baking dish.
9. Spread any remaining chicken and cottage cheese mixture over the enchiladas.
10. Pour the enchilada sauce evenly over the top.
11. Sprinkle with the remaining Monterey Jack cheese.
12. Bake for about 30 minutes, or until the cheese is melted and bubbly.
13. Let rest for 5 minutes before serving.
Notes
Use rotisserie chicken to save time.
Warm tortillas before rolling to prevent cracking.
Store leftovers in an airtight container for up to 4 days.
Freeze baked enchiladas for up to 3 months.
Serve with avocado, cilantro, salsa, or a fresh green salad.