Description
Cottage Cheese Chicken Enchiladas — a protein-packed breakfast bake perfect for busy mornings and weekend meal prep. Makes 8 enchiladas in 35 minutes with just 9 simple ingredients.
Ingredients
Scale
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
- Refrigerate cooked enchiladas in an airtight container for up to P3D. Reheat as needed.
- Freeze assembled, uncooked enchiladas for up to P2M. Thaw in the fridge overnight before baking.
- Reheat in the oven at 350°F (PT15M) for a crispy texture.
- Microwave individual portions on high for PT2M, covered with a damp paper towel to retain moisture.
- Use an air fryer at 350°F for PT5M to reheat and achieve a crispy tortilla.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
Nutrition
- Serving Size: 2 enchiladas
- Calories: 320 calories
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 65mg