Cottage Cheese Chicken Enchiladas

Cottage Cheese Chicken Enchiladas

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annabell 0

"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."
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1 h servings 548 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 34.4g
  • 11%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1685 mg
  • 67%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. 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.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 1368 Ratings

Most helpful positive review

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 b...

Most helpful critical review

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 t...

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Least positive

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 b...

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,...

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 pro...

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, groun...

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 t...

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 ...

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 m...

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...

Amazing! I changed a little here it goes. The night before, I boiled chicken in low sodium chk broth, while cooking I chopped onions, garlic and jalapeno and saved all together in a plastic bag ...

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