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Cottage Cheese Chicken Enchiladas
SUBMITTED BY:
annabell
PHOTO BY:
grandma_beth
"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."
RECIPE RATING:
Read Reviews
(508)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
30 Min
READY IN
1 Hr
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile 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
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DIRECTIONS
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.
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REVIEWS
Reviewed on Aug. 2, 2006 by saladsunshine
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saladsunshine
Aug. 2, 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.
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31 users found this review helpful
This was a big hit at my house!! I would serve this meal for family and friends. Here are some...
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Reviewed on Oct. 6, 2003 by
honeybearkitty
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honeybearkitty
Oct. 6, 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!
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17 users found this review helpful
These are absolutely amazing! When I made them for my husband, he raved about them to...
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Reviewed on Dec. 27, 2003 by Mr. Marco Salmon
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Mr. Marco Salmon
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
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15 users found this review helpful
I really enjoyed this. Very good recipe. The enchiladas turned out moist and quite flavorful....
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Reviewed on Jan. 11, 2003 by LOGAN89
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LOGAN89
Jan. 11, 2003
Mmmm! These were delicious. I added some of the broth that I cooked the chicken in with the taco seasoning. I also added chopped cilantro to the cottage cheese mixture & omitted the salt & pepper. Finally, I sprinkled chopped black olives on top. Thanks for a great recipe!
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13 users found this review helpful
Mmmm! These were delicious. I added some of the broth that I cooked the chicken in with the...
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Reviewed on Apr. 18, 2006 by
Todds girl
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Todds girl
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.
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11 users found this review helpful
I used whole wheat tortillas, 2% milk Mexican cheese, fat free cottage cheese,fat free sour...
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Reviewed on Sep. 5, 2003 by BOOBOO9999
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BOOBOO9999
Sep. 5, 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!
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11 users found this review helpful
Was a little afraid to try this, but since everyone else said it was so great, I thought I...
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Reviewed on Jul. 15, 2006 by
CHEFJULIE1
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CHEFJULIE1
Jul. 15, 2006
This was simple and delicious too! I didn't want the hassle of rolling the tortillas, so I just quartered the tortillas and put half on the bottom, then half after the chicken layer. They were fabulous and I'll definitely make them again!
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10 users found this review helpful
This was simple and delicious too! I didn't want the hassle of rolling the tortillas, so I...
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Reviewed on Jul. 31, 2007 by
Samitestar
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Samitestar
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!
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9 users found this review helpful
The cottage cheese/sour cream mixture was so yummy. I made the chicken in the crockpot-three...
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Reviewed on Apr. 17, 2003 by CJ121099
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CJ121099
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!
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9 users found this review helpful
My husband & I also made "Mrs. Espy's Enchilada Sauce", also on this site. We served this to...
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