Cottage Cheese Chicken Enchiladas

I have been craving mexican food lately.  I love to cook mexican food, however it is difficult making these dishes for my kids because I like it spicy and my kids do not.  I typically end up making two dishes…which is something that I am not a fan of.

These cottage cheese chicken enchiladas are great for many reasons.  First, this recipe makes a TON so you can freeze a dish to save for a rainy day.  Second, I can make the same recipe for the entire family then simply add a spicier homemade enchilada sauce to mine and my husbands and a milder enchilada sauce for the kids (homemade enchilada sauce recipe).  Third, they are simply delicious!!

Here is what you need: 

1 tablespoon coconut oil, 2 skinless, boneless chicken breasts halves, 1 medium chopped onion, 1/2 cup chopped green chili peppers, 2 tablespoons homemade taco seasoning, 1/2 cup sour cream, 2 cups cottage cheese, 1 teaspoon sea salt, 1/2 teaspoon black pepper, 12 (sometimes more) corn tortillas, 2 cups shredded cheese of choice, 2 cups of enchilada sauce (at least)

Here is what you do:

Bring a medium pot of water to a boil.  Add chicken breasts and cook for 15 minutes.  Remove chicken and shred (I use a food processer).

Meat Mixture:  Heat coconut oil in medium skillet over medium high heat.  Add chicken, onion and green chili peppers and saute for about 5 minutes, then add homemade taco seasoning and 1/2 cup of water.  Simmer 10 minutes.

Cheese Mixture:   In a medium bowl mix sour cream, cottage cheese, sea salt, and pepper.

To Assemble Enchiladas:  In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese.

Roll tortillas and place into a lightly greased baking dish.  This time I placed mine in 3 dishes.  The big dish is for a family dinner with company, one for the kids, and a small dish to freeze for dinner for the kids and I next week.

Top with enchilada sauce, I went light on this batch…you can add more if you like it ‘saucy’.  Sprinkle with remaining cheese.

Cover and bake at 350 degrees F for 30 minutes.  Uncover and cook for 15 more minutes.


**If you are freezing a dish freeze it uncooked.  Thaw out in the refrigerator then cook as directed.**


To see more of my recipes please click here.

You may also like:

Black Bean & Brown Rice Enchiladas


Spicy Quinoa & Corn Salad

5 thoughts on “Cottage Cheese Chicken Enchiladas

  1. This would also be good for using leftovers from a roast chicken. We have been eating cheese and bean enchiladas but I’ll bet the kids would love the chicken. Now I’m waiting for you to try homemade cottage cheese 😉

  2. Pingback: Enchilada Sauce |
  3. Sandy says:

    I can confim these are the best I’ve ever eaten! Mexican food is my favorite, these were so good I was tempted to eat them for breakfast!

  4. shannon fowler says:

    i never thought of using cottage cheese in my enchiladas. I love both, and I often want cheese with more protein. Cottage cheese is just perfect! Thanks for sharing

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