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Cottage Cheese Chicken Enchiladas

Cottage Cheese Chicken Enchiladas for a Healthy Twist

Try these Cottage Cheese Chicken Enchiladas for a healthier twist on a classic! Packed with protein and flavor, they're perfect for meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Shredded Cooked Chicken Substitute with turkey or tofu for alternative meats.
  • 1 cup Cottage Cheese Can be replaced with ricotta for a richer texture.
  • 1 cup Chopped Onions Yellow or red onions can be used interchangeably.
  • 1 cup Chopped Bell Peppers Any bell pepper variety works; can mix colors for visual appeal.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used as a substitute in equal amounts.
For the Tortillas
  • 8 pieces Whole Wheat Tortillas Alternative: use corn or low-carb tortillas for dietary needs.
For the Sauce
  • 2 cups Enchilada Sauce (Red or Green) Use homemade or store-bought based on preference.
  • 1 cup Shredded Cheese (Cheddar or Mexican Blend) Optionally swap for Monterey Jack or pepper jack.
For Seasoning
  • 1 teaspoon Cumin Adjust quantities based on heat preference.
  • 1 teaspoon Chili Powder Adjust quantities based on heat preference.
  • to taste Salt and Pepper Add more or less based on individual flavor preference.
Optional Garnishes
  • 1 cup Fresh Cilantro Can be omitted for those sensitive to its taste.
  • 1 cup Sliced Jalapeños Use pickled jalapeños for a tangy twist.

Equipment

  • Large Skillet
  • mixing bowl
  • Baking dish
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and set your oven rack to the middle position.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onions and bell peppers, sautéing them for about 3-4 minutes.
  3. In a mixing bowl, combine the shredded cooked chicken, cottage cheese, half of the shredded cheese, garlic powder, cumin, chili powder, salt, and pepper.
  4. Fold the sautéed onions and bell peppers into the chicken and cheese mixture.
  5. Take a whole wheat tortilla and spoon about 1/3 cup of the filling mixture onto its center. Roll tightly and place seam-side down in a greased baking dish.
  6. Pour the chosen enchilada sauce evenly over the top of the enchiladas.
  7. Sprinkle the remaining shredded cheese over the sauced enchiladas.
  8. Cover the baking dish with aluminum foil and bake for 20 minutes, then remove the foil and continue baking for an additional 10-15 minutes until the cheese is bubbly and golden.
  9. Allow the enchiladas to cool for a few minutes, then serve warm, garnished with fresh cilantro and sliced jalapeños.

Nutrition

Serving: 1enchiladaCalories: 320kcalCarbohydrates: 40gProtein: 24gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 650mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

These enchiladas are freezer-friendly and perfect for meal prep, making nutritious meals just minutes away.

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