Description
Creamy baked enchiladas made with shredded chicken, blended cottage cheese, red enchilada sauce, green chiles, and melted cheese.
Ingredients
3 cups shredded cooked chicken
1 1/2 cups cottage cheese
1 1/4 cups red enchilada sauce, divided
2 cups shredded Monterey Jack or cheddar cheese, divided
1 (4-ounce) can diced green chiles, drained
1 teaspoon ground cumin
1/2 teaspoon garlic powder
8 (8-inch) flour tortillas
Instructions
1. Preheat oven to 375°F. Spread 1/2 cup enchilada sauce in a 9-by-13-inch baking dish.
2. Blend cottage cheese with 3/4 cup enchilada sauce until smooth.
3. Combine blended mixture, chicken, green chiles, cumin, garlic powder, and 1 cup cheese.
4. Fill and roll tortillas; place seam-side down in the dish.
5. Cover with remaining sauce and remaining cheese.
6. Cover and bake 15 minutes. Uncover and bake 8–10 minutes more, until bubbly.
7. Rest 5–10 minutes before serving.
Notes
Warm tortillas briefly before rolling if they are stiff.
Rotisserie chicken is a quick option for this recipe.
Let the enchiladas rest for 5–10 minutes before serving so the filling sets.
Nutrition
- Serving Size: 1 enchilada
- Calories: 390 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 18g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 26g
- Fiber: N/A
- Protein: 31g
- Cholesterol: N/A