Cottage Cheese Chicken Enchiladas

These cottage cheese chicken enchiladas are creamy, comforting, and full of flavor. The cottage cheese adds extra richness and protein while keeping the filling light and tender. Perfect for a cozy family dinner or meal prep for the week.

 Ingredients

• 1 tablespoon olive oil

• 2½ cups cooked chicken, shredded

• ½ cup chopped onion

• 1 (7 oz) can chopped green chiles

• ½ cup sour cream

• 2 cups cottage cheese

• ½ teaspoon salt

• ½ teaspoon black pepper

• 8–10 (6-inch) corn tortillas

• 2½ cups shredded Mexican blend cheese, divided

• 1 (10 oz) can red enchilada sauce

 Instructions

 Preheat the Oven

Preheat your oven to 350°F (175°C).

 Cook the Chicken Mixture

Heat olive oil in a large skillet over medium heat. Add the chopped onion and green chiles. Cook until softened and lightly browned.
Stir in the shredded chicken and cook for another minute to heat through. Remove from heat.

 Make the Creamy Filling

In a medium bowl, mix together the sour cream, cottage cheese, 1 cup of the shredded cheese, salt, and pepper. Stir until well combined.

 Prepare the Baking Dish

Spread 1–2 tablespoons of enchilada sauce on the bottom of an 8×11-inch baking dish, creating a thin layer.

 Assemble the Enchiladas

Place a spoonful of the chicken mixture in the center of each tortilla. Add a spoonful of the cottage cheese mixture on top.
Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat until the dish is full.

 Add Sauce and Cheese

Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 1½ cups of shredded cheese over the top.

 Bake

Bake uncovered for 30 minutes, or until the cheese is melted and bubbly.

Conclusion

These enchiladas come out warm, creamy, and packed with flavor in every bite. Serve with a simple side salad, rice, or beans for a complete and satisfying meal. Leftovers reheat beautifully, making this dish just as good the next day!