If you’re anything like me, most weeknights are a whirlwind of post-work hustle, shuffling kids to activities, and squeezing in just a few moments of quiet time (or the coveted glass of wine!). Enter Cottage Cheese Chicken Enchiladas—the dish that’s here to rescue your evening meals with a burst of flavor, ease, and nutrition! This delightful recipe is not only quick and simple to whip up, but it also panders to those of us who love a comforting meal without sacrificing our pursuit of health.
Why You’ll Love This Cottage Cheese Chicken Enchiladas
Imagine coming home after a long day and walking into the delightful aroma of cheesy, saucy enchiladas waiting for you. It’s like a big hug from your kitchen! Packed with protein and flavor, this dish transforms ordinary ingredients into something extraordinary. Plus, it’s versatile—you can modify it to suit your family’s taste buds or dietary needs.
Ingredients
Before we dive into the magic of cooking, let’s gather our supplies. Here’s what you’ll need:
- 2 cups cooked chicken (shredded)
- 1 cup cottage cheese
- 1 cup shredded cheese (Mexican blend works wonders)
- 1 can (10 oz) green enchilada sauce
- 8 small flour or corn tortillas
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
- Fresh cilantro (optional, for garnish)
Steps to Cook Delicious Cottage Cheese Chicken Enchiladas
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step is crucial for achieving that bubbly, golden finish we all crave.
- Mix It Up: In a large bowl, combine the shredded chicken, cottage cheese, half of the cheese, cumin, garlic powder, and a pinch of salt and pepper. Stir until it’s well mixed. Yes, this is where the real magic begins.
- Assemble the Enchiladas: Pour a thin layer of enchilada sauce at the bottom of a baking dish (about half a cup should do). This prevents sticking and adds flavor. Now, grab a tortilla, spoon a generous amount of the chicken-cottage cheese mixture into the center, and roll it up tightly. Place seam-side down in the dish. Repeat with remaining tortillas.
- Top It Off: Once all the enchiladas are snug in the baking dish, pour the remaining enchilada sauce over the top, followed by the remaining shredded cheese. Feel free to be generous—the cheesier, the better!
- Bake Until Golden: Pop the dish into the oven and bake for about 20 to 25 minutes, or until the cheese is bubbly and slightly golden. While those enchiladas are baking, you can take a breath, put your feet up, or even enjoy a moment of quiet.
- Serve and Garnish: Once out of the oven, sprinkle some fresh cilantro over the top for that extra flair. Serve hot and watch your family’s eyes light up as they dig in!
Cooking Tips to Make Your Life Easier
- Make It Ahead: Prepping the enchiladas in advance? Just cover them and pop them in the fridge for a day or two. Bake them straight from the fridge; just add a few more minutes to the cooking time.
- Don’t Sweat the Sauce: If your enchilada sauce looks lumpy, don’t worry—it’s called character! A good stir will smooth things out.
- Change It Up: Try adding black beans or veggies to your filling for a twist—this is a ‘choose your own adventure’ recipe!
A Little Personal Note
I remember the first time I brought these Cottage Cheese Chicken Enchiladas to a family gathering—I was a little nervous. Would everyone love them? Well, not only did they go fast, but my kids asked for seconds (which, if you’re a parent, is the ultimate compliment)! This dish quickly turned into a family favorite and became a staple in our weekly meal rotation.
Frequently Asked Questions
Can I substitute cottage cheese in this recipe?
Absolutely! If cottage cheese isn’t your jam, you can use ricotta or a dairy-free cheese alternative. Just keep the flavor profiles in mind.
How can I store leftovers?
Store any leftovers in an airtight container in the fridge for up to three days. Simply reheat in the oven for best results.
Can I freeze these enchiladas?
Yes! Just assemble them without baking, cover tightly, and store in the freezer for up to three months. When you’re ready for a delicious meal, bake them directly from the freezer—just add an extra 10-15 minutes.
So there you have it! Cottage Cheese Chicken Enchiladas are guaranteed to simplify your dinner time while delivering mouthwatering flavors that everyone will enjoy. They’re my go-to for busy evenings, and I’m sure they’ll become yours, too.
Now, grab your apron, throw on a favorite playlist, and let’s cook up some joy together!
For more recipes check my
Easy Cream Cheese Chicken Enchiladas for Busy Nights
or
5 Ingredient Beef Enchiladas for Busy Nights
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Cottage Cheese Chicken Enchiladas
Description
If you’re anything like me, most weeknights are a whirlwind of post-work hustle, shuffling kids to activities, and squeezing in just a few moments of quiet time (or the coveted glass of wine!). Enter Cottage Cheese Chicken Enchiladas—the dish that’s here to rescue your evening meals with a burst of flavor, ease, and nutrition! This delightful recipe is not only quick and simple to whip up, but it also panders to those of us who love a comforting meal without sacrificing our pursuit of health.
Ingredients
Before we dive into the magic of cooking, let’s gather our supplies. Here’s what you’ll need:
- 2 cups cooked chicken (shredded)
- 1 cup cottage cheese
- 1 cup shredded cheese (Mexican blend works wonders)
- 1 can (10 oz) green enchilada sauce
- 8 small flour or corn tortillas
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper, to taste
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step is crucial for achieving that bubbly, golden finish we all crave.
- Mix It Up: In a large bowl, combine the shredded chicken, cottage cheese, half of the cheese, cumin, garlic powder, and a pinch of salt and pepper. Stir until it’s well mixed. Yes, this is where the real magic begins.
- Assemble the Enchiladas: Pour a thin layer of enchilada sauce at the bottom of a baking dish (about half a cup should do). This prevents sticking and adds flavor. Now, grab a tortilla, spoon a generous amount of the chicken-cottage cheese mixture into the center, and roll it up tightly. Place seam-side down in the dish. Repeat with remaining tortillas.
- Top It Off: Once all the enchiladas are snug in the baking dish, pour the remaining enchilada sauce over the top, followed by the remaining shredded cheese. Feel free to be generous—the cheesier, the better!
- Bake Until Golden: Pop the dish into the oven and bake for about 20 to 25 minutes, or until the cheese is bubbly and slightly golden. While those enchiladas are baking, you can take a breath, put your feet up, or even enjoy a moment of quiet.
- Serve and Garnish: Once out of the oven, sprinkle some fresh cilantro over the top for that extra flair. Serve hot and watch your family’s eyes light up as they dig in!
Notes
- Make It Ahead: Prepping the enchiladas in advance? Just cover them and pop them in the fridge for a day or two. Bake them straight from the fridge; just add a few more minutes to the cooking time.
- Don’t Sweat the Sauce: If your enchilada sauce looks lumpy, don’t worry—it’s called character! A good stir will smooth things out.
- Change It Up: Try adding black beans or veggies to your filling for a twist—this is a ‘choose your own adventure’ recipe!