Reviewed: May 13, 2009

Yum! What a great way to use cottage cheese that was bought in bulk and there's no way for one person to finish it =) I followed pretty close to the recipe and had great results. (Prepared chicken in skillet, cooked covered, slowly...seasoned w/ salt, pepper, and cumin. Then used whole wheat tortillas.) Will have to report back on how well they freeze. I froze most of it for a later date...***UPDATE: reheated it is amazing. I made some freezer meals for my BF and he couldn't stop raving about this one. Made again tonight. I don't brown the meat with the onions/chiles or it becomes to easy for it to dry out. This is a HUGE hit with us. Enjoy!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: May 9, 2009

We loved this recipe. We too added two cans of enchilada sauce and placed some of the sauce on the bottome of the pan. The toppings could be endless. This is a keeper! PS I used low fat cream cheese and low fat cottage cheese. Thanks!

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ELI3LEG

Cooking Level: Expert

Home Town: Peachtree City, Georgia, USA

Living In: Corvallis, Oregon, USA

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Reviewed: May 2, 2009

Wow!! This was excellent! My family and I loved this recipe. I added a few things of my own on this but I will defenitly be making this again.

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ginnyq

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Reviewed: May 1, 2009

These were yummy! I substituted ground turkey for the chicken. I chopped orange bell peppers instead of green chiles and added a quarter can of zesty diced tomatoes to the meat mixture as the ground turkey tends to be dry. I'm not a fan of cottage cheese and was leery of this dish but was very pleased with the result and the creamy texture it lent. Definitely coat the bottom of the pan with the enchilada sauce and be sure to brush onto each roll so as not to dry out. I sprinkled the tops with fresh cilantro for added color and flavor and served with a side of spanish rice. Thanks for a delicious recipe!

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HeatherFeather

Cooking Level: Expert

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Reviewed: Apr. 18, 2009

I did not use chile peppers & had only cheddar cheese - but otherwise followed recipe. My guys said I can make these every week, we all loved them!

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SandyJn

Cooking Level: Intermediate

Living In: South Fork, Pennsylvania, USA

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Reviewed: Apr. 16, 2009

These had a great flavor but were too runny! Next time I will add egg to the "cheese" mixture and cook my tortillas before baking!

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shanon

Cooking Level: Intermediate

Home Town: Cynthiana, Kentucky, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Apr. 10, 2009

my fiance and i LOVE this recipe!!!!the only 2 differences we have are that we just sautee the onions and chiles and add the chicken...we don't boil it....and we use 2 cans of enchilada sauce....sooooooooooo yummy!!!!!

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jordy

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Reviewed: Apr. 10, 2009

MMM!! WOW!! I made them tonight for a few friends and they were gone in 10 minutes! SO TASTY! I did change a few things. I used a rotisserie chicken from the store and HOT taco seasoning and HOT enchilada sauce...threw in some garlic powder, chili powder and called it a day!! It was SOOO simple and QUICK...not to mention DELICIOUS!! I will make this again for my husband and his friends SOON!

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NewWife

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Reviewed: Apr. 6, 2009

This dish was good, not great. I really like flavor of the chicken mixture, but the cottage cheese in these enchiladas was weird to me. I would make this again but I wouldn't add any cottage, that's just my preference. Also, I wouldn't recommend 30 minutes in the oven, it turned a little dry.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

These were great! I omitted the chicken and used beans instead and it made a really great frugal meal for us! I will definetely be making this again!

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jm.helle

Cooking Level: Expert

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Reviewed: Apr. 1, 2009

Tastes great but a little runny the first day. It is even better the next day when all the liquid has been absorbed.

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Prenny Hancock

Cooking Level: Intermediate

Home Town: Durban, Kwazulu-Natal, South Africa

Living In: Oroville, California, USA

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Reviewed: Mar. 31, 2009

My 17 yr old son, who is NOT a picky eater and often cooks for the family was very skeptical about this recipe because of the cottage cheese which he told me SEVERAL times he HATES....but he LOVED this dish. My husband also really liked it even though for 18 yrs he has sworn to not like anything remotely like this. This is a winner for us and not only will we make it often, I have already sent it to everyone I know and highly recommended they try it.

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Amy Davis

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Reviewed: Mar. 31, 2009

These were delicious. Very moist. My husband said it tasted more authentic then the enchiladas I usually make.

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Kristy&Billy

Cooking Level: Beginning

Home Town: Corcoran, California, USA

Living In: Fresno, California, USA

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Reviewed: Mar. 31, 2009

I used precooked deli chicken, and sauteed bell peppers instead of the green canned chiles. Sauteed mushrooms and packaged taco seasoning. I also used Mrs espy enchilada sauce. Make sure you cover the entire tortilla with enchilada sauce because they will dry out if you dont. I used flour tortiallas. This was absolutely great.

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realgapeach77

Cooking Level: Intermediate

Living In: Marietta, Georgia, USA

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Reviewed: Mar. 31, 2009

This recipe has become a staple. MDH who lived 20 years in Arizona is discriminating in his enchiladas and really likes this recipe. It can be a bit wet so I adjust the amount a cottage cheese to be a bit less. I also mix the cottage cheese, sour cream and shredded cheese all together before filling. We use the canned green enchilada sauce from Old ElPaso and that has been good. I am sure there are better green sauces out there but we can seem to get that one no matter where we are. Thanks for a good recipe.

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North Georgia Gal

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Reviewed: Mar. 30, 2009

This is excellent! I used hot enchilada sauce and about 1/4 onion. Also, I split this recipe into 2 8x8 pans, one of which I placed in the freezer. This was delicious both fresh and frozen. If frozen, thaw out in refrigerator, then bake at 350 for 35 minutes. Excellent! I served this with Spanish Rice II on this site which is also delicious.

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jimmy d

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Reviewed: Mar. 30, 2009

Very good! I was apprehensive about the idea of cottage cheese as well, but it turned out great. I also skipped out on the onions and used a lot less seasoning on the chicken, because I like my chicken to taste like chicken.

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Gluten-Free Katy

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Reviewed: Mar. 29, 2009

We couldn't find corn tortillas the night we were ready to try these, so substituted whole wheat tortillas. Same with the enchilada sauce, so used salsa. I know it wasn't as the recipe called for, but it turned out amazing!! I can't imagine what it would have been like if we had the two key ingredients. I look forward to finding out. Highly recommended.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 27, 2009

A husband fave! I probably used almost 2 cans of the enchilada sauce - and added the sliced black olives after it cooked, like another reviewer suggested. Really good! It'll become a "regular".

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mimi29g

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Reviewed: Mar. 25, 2009

Deeeelish! I left off the enchilada sauce just because I forgot and served with avocado and salsa. Even my super picky DH loved it. It was really, really good.

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