"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." — annabell
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skinless, boneless chicken breast halves - boiled and shredded
1 (7 ounce) can
chopped green chile peppers
1 (1 ounce) package
taco seasoning mix
ground black pepper
12 (6 inch)
shredded Monterey Jack cheese
1 (10 ounce) can
red enchilada sauce
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.
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.
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!
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!
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
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cottage Cheese Chicken Enchiladas
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 281
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