Reviewed: May 23, 2012

These are phenomenal. My husband is not a huge fan of cottage cheese, so I now I make these without the cheese mixture. So easy and it makes enough for two dinners for us, so I freeze one for an easy dinner later. Great!

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aubriek

Cooking Level: Intermediate

Reviewed: May 11, 2012

Very good! It easily makes enough for 24 of the 6 inch tortillas, not 12.

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Reviewer:

mofun

Reviewed: May 8, 2012

Like many others was sooo skeptical about trying this recipe but so glad I did! The seasoned chicken and cottage cheese combo made a delicious filling for enchiladas. I made this with flour tortillas, making sure to put a thin layer of enchilada sauce on the bottom of the 9x13 pan and dipped the tortillas in enchilada sauce before filling and rolling them up. Would definitely make again!

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Reviewer:

Kacy McMullin

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Reviewed: Apr. 26, 2012

I changed up a few things to my personal taste, but the cottage cheese & sour cream mixture really made this a total hit. I sauteed the chicken w/a tiny bit of oil.I used a well drained can of rotel tomatoes in place of the green chiles & onions. I put half a package of low sodium taco seasoning in the cottage cheese mixture. I also added adobo seasoning to the chicken b4 I sauteed it. I softened the corn tortillas in oil drained & blotted them w/paper towels. Then I dipped the tortillas in the ehchilada sauce. Then I filled them w/the cheese mixture & chicken. Finally I put the drained rotel on top followed by some cottage cheese mixture, drained rotel and then monterey cheese. Bliss just plain bliss.

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Reviewer:

Quiqui

Reviewed: Apr. 11, 2012

Was looking to use up some cottage cheese, which we rarely eat, and this was great for that purpose. Good flavor but kind of one dimensional. If I had done my usual ritual with enchiladas, which includes fresh cilantro on the inside and fresh green onions on the outside, this would have been perfect! Definately needs a fresh/ acidic side to break it up, but the enchiladas are yummy. Strange concept with the cottage cheese, but definately works!

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Reviewer:

janasue1459

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Cooking Level: Expert

Home Town: Laguna Hills, California, USA

Reviewed: Apr. 2, 2012

Pretty good, a lil dry...maybe I should have added more sauce? Or maybe use more dark meat pieces?

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jomia32

Cooking Level: Intermediate

Living In: San Francisco, California, USA

Reviewed: Mar. 23, 2012

This recipe has been added to our regular meal selections. Really love the cottage cheese in the enchilada :-)

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Cooking Level: Expert

Living In: Boston, Massachusetts, USA

Reviewed: Mar. 18, 2012

This is a great recipe! I used ground beef in place of chicken, Low sodium taco seasoning packet, and I put about 3/4 cup black beans in with the meat mixture. I will be making in the future. I would bake for only 20 minutes next time because they broke up

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Reviewer:

soupy

Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

Living In: Rochester, New Hampshire, USA

Reviewed: Mar. 17, 2012

My stores doesn't sell enchilada sauce, so I made my own. I suggest you put a layer of sauce on the bottom of your pan before starting to add your enchiladas to prevent them from sticking to the pan. I also recommend spreading some refried beans on each tortilla. Delicious!

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