Cottage Cheese Chicken Enchiladas Recipe Recipe For Potato

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COTTAGE CHEESE CHICKEN ENCHILADAS



Cottage Cheese Chicken Enchiladas image

Ever tried chicken enchiladas made with cottage cheese? Now's your chance! This takes some prep time, but it is well worth it. You can make it 1 day ahead, and serve the next day.

Provided by annabell

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
½ cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
½ cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce

Steps:

  • To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
  • To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
  • Preheat oven to 350 degrees F (175 degrees C).
  • To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

Nutrition Facts : Calories 548.5 calories, Carbohydrate 34.4 g, Cholesterol 97.7 mg, Fat 31.2 g, Fiber 4.3 g, Protein 33.2 g, SaturatedFat 16.3 g, Sodium 1685.1 mg, Sugar 3.3 g

COTTAGE CHEESE CHICKEN ENCHILADAS



Cottage Cheese Chicken Enchiladas image

Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red enchilada sauce.

Provided by CHEF GRPA

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
2 skinless chicken breast halves (boneless, boiled and shredded)
1/2 cup chopped onion
1 (7 ounce) can chopped green chili peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded monterey jack cheese
1 (10 ounce) can red enchilada sauce

Steps:

  • 1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
  • 2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
  • 3. Preheat oven to 350*F.
  • 4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
  • 5. Bake at 350*F. for 30 minutes or until cheese is melted and bubbly.
  • My Note: This was a big hit at my house! I would serve this meal for family and friends. Here are some changes I made based upon other family reviews and my own taste. 1) Instead of boiling chicken, I bought an herb-roasted chicken from the grocery store. I sauteed the onions and peppers alone and added about 2 teaspoons of taco powder at the end. After shredding the hot chicken, I added it to that pan. 2) I put some refried beans in each enchilada. 3) For a beautiful look, I sprinkled the top with sliced black olives. 4) I used about 2 cans of enchilada sauce. Very important! Spray the bottom of the pan and pour some sauce on it before adding the rolled enchiladas. 5) I used flour instead of corn tortillas. I moistened each tortilla with the enchilada sauce before putting it together. (Pour some sauce in a deep bowl and wipe the tortilla on both sides.) This helped keep the enchilada moist and tasty. This is beautiful! Let stand about 5 minutes before serving.

Nutrition Facts : Calories 462.1, Fat 22.9, SaturatedFat 11.3, Cholesterol 80.6, Sodium 1720.6, Carbohydrate 35.6, Fiber 5.5, Sugar 9.4, Protein 30.1

COTTAGE CHEESE CHICKEN ENCHILADAS



Cottage Cheese Chicken Enchiladas image

Ever tried chicken enchiladas made with cottage cheese? Now's your chance! This takes some prep time, but it is well worth it. You can make it 1 day ahead, and serve the next day.

Provided by annabell

Categories     Chicken Enchiladas

Time 1h

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
½ cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
½ cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce

Steps:

  • To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
  • To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
  • Preheat oven to 350 degrees F (175 degrees C).
  • To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

Nutrition Facts : Calories 548.5 calories, Carbohydrate 34.4 g, Cholesterol 97.7 mg, Fat 31.2 g, Fiber 4.3 g, Protein 33.2 g, SaturatedFat 16.3 g, Sodium 1685.1 mg, Sugar 3.3 g

COTTAGE CHEESE ENCHILADAS



Cottage Cheese Enchiladas image

Oh My!!! These enchiladas are too good to be true! I found this recipe on another recipe site and I just had to tell others about it! All of my guests love this dish. Just be careful, they're filling!

Provided by HeliWif

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
2 boneless skinless chicken breast halves, boiled and shredded or 2 ground beef
1/2 cup onion, chopped
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 flour tortillas or 12 corn tortillas
2 cups shredded cheddar cheese or 2 cups monterey jack cheese
1 (10 ounce) can red enchilada sauce

Steps:

  • Preheat oven to 350.
  • To make meat mixture: Heat oil in medium saucepan, add either cooked shredded chicken or ground beef.
  • (If using ground beef, cook until browned).
  • Add onion and sautè and add taco seasoning and prepare according to package directions.
  • To make cheese mixture: Combine sour cream, cottage cheese, salt, and pepper in a medium bowl.
  • To assemble enchiladas: Take a bit of the meat mixture, cheese mixture, and shredded cheese and roll.
  • Place the enchiladas in a 9x13 baking dish, with folded edge on bottom of pan.
  • Top tortillas with any remaining meat or cheese mixture or shredded cheese.
  • Pour the enchilada sauce over tortillas.
  • Bake at 350 for 20-30 minutes or until bubbly.
  • (If using flour tortillas, the ends will become a little dark, but that is OK).
  • ENJOY!

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