Cottage Cheese Chicken Enchiladas Recipe

More Recipes Like This See all

ADVERTISE WITH US

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

Reviews More Reviews

Most Helpful Positive Review

Aug 02, 2006

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 reviews I read and my own taste. 1) Instead of boiling chicken, I bought an herb-roasted chicken from the grocery store. I sautéed the onions and peppers alone and added about 2 tsp. 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.

—saladsunshine

See full review »

Most Helpful Critical Review

Sep 11, 2011

I cut this recipe in half, trying to use up some leftover ricotta cheese. I ended up with about 8 enchiladas, using a 6" corn tortilla. I could have used 2 cans of enchilada sauce. Even with the ricotta substituted for the cottage cheese, this was just alright. The enchiladas were very soggy, so maybe it would have been better had I let the enchiladas bake 10-15 min before adding the sauce.

—KARENKINM

See full review »

1,243 Ratings

See other versions of this recipe!

Jul 31, 2007

The cottage cheese/sour cream mixture was so yummy. I made the chicken in the crockpot-three frozen chicken breasts with a chopped onion, 1/2 a beer with a sprinkle of cumin, oregano, cinnamon, black pepper and a couple of cloves of garlic, gave it a stir and cooked it on low for five hours and then shredded it, sooo easy and tasty. Thanks for the fab recipe!

—Samitestar

See full review »

Oct 06, 2003

These are absolutely amazing! When I made them for my husband, he raved about them to everyone! We recently started the BODY FOR LIFE program, so I just changed a few things to make this a protein-packed, low-fat meal - using fat free sour cream, low-fat cottage cheese, pam instead of oil, and low-fat mexican style mix shredded cheese. I also layer everything like lasagna rather than rolling enchiladas to cut prep time in half!

—honeybearkitty

See full review »

Dec 27, 2003

I really enjoyed this. Very good recipe. The enchiladas turned out moist and quite flavorful. I had a few substitutions due to time constraints: plain nonfat yogurt for the sour cream, ground turkey for the skinless chicken, added my own Mexican seasonings such as oregano, chili powder, and cumin to cut down on sodium. Cheddar cheese with some cotija cheese was added in with the cottage cheese mixture for enhanced flavor. Also, I thinly sliced some black olives and green onions and added to the top of the enchiladas the last ten minutes of cooking. Served with beans and brown rice with fresh tomatillo salsa on the side. Thank you for sharing this recipe. I will share it with my friends and have fun playing with it. ** Spread about 1/2 cup of the enchilada sauce on the bottom of the casserole dish before preparing the enchiladas. Helps keep them moist while baking. The important thing to remember is to use a good amount of enchilada sauce to avoid the enchiladas from drying out. That took me a long time to figure out. COOKGIRL

—Mr. Marco Salmon

See full review »

Apr 18, 2006

I used whole wheat tortillas, 2% milk Mexican cheese, fat free cottage cheese,fat free sour cream,and green enchilada sauce and these enchiladas were awesome..I have also made them with ground turkey and ground chicken, they are great.

—Mellybelle

See full review »

Sep 05, 2003

Was a little afraid to try this, but since everyone else said it was so great, I thought I would give it a try. GLAD I DID!!! Me and my husband LOVED it. Suggestion....Since its just the two of us, I divided the receipe in half and made up two smaller trays of it. I have some of those ovenware plastic baking trays, so I served one tray for dinner, and froze the other. Now I have a wonderful dinner in the freezer and can just throw it in the oven when I want a delicious dinner, but no time to cook!

—BOOBOO9999

See full review »

Apr 17, 2003

My husband & I also made "Mrs. Espy's Enchilada Sauce", also on this site. We served this to 4 of our friends and everyone LOVED the dish. The only real change we made was to add a whole lot more enchilada sauce (it was just one big messy dish, but mmmmmm was it good!!). Our friends were surprised to learn they were eating cottage cheese. It is important to shred the chicken (not just cut it up) if you've never made enchiladas before. We cannot wait to make this again; a definite family keeper!

—CJ121099

See full review »

ADVERTISE WITH US

Nutrition

Calories
548 kcal
27%

Carbohydrates
34.4 g
11%

Cholesterol
98 mg
33%

Fat
31.2 g
48%

Fiber
4.3 g
17%

Protein
33.2 g
66%

Sodium
1685 mg
67%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cottage Cheese Chicken Enchiladas

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 548
Calories from Fat: 281

% Daily Value *
Total Fat 31.2g 48 %
Saturated Fat 16.3g 81 %
Cholesterol 98mg 33 %
Sodium 1685mg 67 %
** Potassium 429mg 12 %
Total Carbohydrates 34.4g 11 %
Dietary Fiber 4.3g 17 %
Protein 33.2g 66 %
** Sugars 3.3g
Vitamin A 23 %
Vitamin C 45 %
Calcium 51 %
Iron 17 %
** Thiamin 11 %
** Niacin 77 %
** Vitamin B6 25 %
** Magnesium 26 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.