When summer evenings call for something hearty yet easy to prep, these Cottage Cheese Chicken Enchiladas deliver big time.
Rich, creamy, and packed with bold Tex-Mex flavors, this dish puts a lighter twist on traditional enchiladas by using cottage cheese for a protein-packed, velvety filling that melts into every layer.
Whether you’re making dinner for a small gathering, meal-prepping for the week, or just craving something gooey and comforting, these enchiladas will hit the spot—without weighing you down.
🥄 Why You’ll Love These Enchiladas
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Extra creamy without heavy cream: Cottage cheese gives a luscious texture.
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High in protein: Great for post-workout meals or hearty dinners.
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Great for summer nights: Serve with a fresh salad or grilled corn.
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Perfect for leftovers: Just reheat and enjoy all over again.
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Freezer-friendly: Great make-ahead option!
📝 Ingredients (6 Servings)
For the Filling:
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2 cups cooked chicken, shredded
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1 cup cottage cheese (full-fat preferred)
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1 cup shredded cheddar cheese
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½ cup sour cream or Greek yogurt
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1 tsp cumin
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½ tsp garlic powder
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Salt and pepper to taste
For Assembly:
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6 large flour tortillas (or 8 smaller ones)
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1 ½ cups enchilada sauce (homemade or store-bought)
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1 cup shredded Mexican blend cheese (for topping)
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Fresh cilantro, chopped (for garnish)
⏱ Prep & Cook Time
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Prep Time: 15 minutes
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Bake Time: 25–30 minutes
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Cool Time: 10 minutes
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Total Time: ~55 minutes
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Yield: 6 enchiladas
👩🍳 Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 2: Make the Filling
In a large bowl, combine the shredded chicken, cottage cheese, shredded cheddar, sour cream, cumin, garlic powder, salt, and pepper. Mix well.
Step 3: Fill and Roll
Scoop about ½ cup of the filling into each tortilla. Roll them up and place seam-side down in the prepared baking dish.
Step 4: Add Sauce and Cheese
Pour enchilada sauce evenly over the rolled tortillas. Sprinkle the Mexican blend cheese on top.
Step 5: Bake
Bake for 25–30 minutes, or until bubbly and golden. Let rest for 5–10 minutes before serving.
Step 6: Garnish and Enjoy
Top with chopped cilantro and serve with lime wedges, avocado, or your favorite salsa.
🌞 Why It’s a Summer Staple
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Pairs beautifully: With fresh tomato salad, corn on the cob, or watermelon slices.
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Feeds a crowd: Ideal for backyard gatherings or summer potlucks.
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Satisfying but light: Cottage cheese replaces heavier dairy without skimping on creaminess.
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Versatile: Works as a make-ahead dish or weeknight dinner.
💡 Tips & Variations
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Add veggies: Toss in sautéed bell peppers, corn, or spinach for extra nutrition.
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Make it spicy: Add a diced jalapeño or hot sauce to the filling.
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Gluten-free: Use corn tortillas and gluten-free enchilada sauce.
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More cheese? Mix in Monterey Jack or pepper jack for a cheese-lover’s dream.
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Taco twist: Use the filling in soft taco shells for a quicker, handheld version.
🧊 Storage & Make-Ahead Tips
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Fridge: Store leftovers in an airtight container for up to 4 days.
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Freezer: Assemble the enchiladas but don’t bake—cover tightly and freeze for up to 3 months.
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Reheating: Warm in the oven at 350°F until heated through or microwave individual servings.
Perfect for prepping ahead for busy weeks or gifting a meal to a friend.
🧀 Why Cottage Cheese Makes It Better
Cottage cheese gives you that creamy, cheesy goodness while:
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Cutting down on calories and saturated fat
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Boosting the protein content
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Adding a subtle tang that pairs beautifully with savory chicken and bold enchilada sauce
You get all the indulgence—without the food coma!
🔁 More Savory Summer Recipes You’ll Love
🗣️ Show Off Your Cheesy Creations!
Made these Cottage Cheese Chicken Enchiladas?
Snap a pic, tag @sarahsseasonaltreats, and use #CottageCheeseEnchiladas to show off your melty masterpiece!
I’d love to see your variations—especially your toppings and side pairings!