Cottage Cheese Chicken Enchiladas

$- 2 cups cooked chicken, shredded - 1 cup cottage cheese - 1 cup shredded mozzarella cheese - 8 small corn tortillas - 2 cups enchilada sauce - 1 tablespoon cumin - 1 tablespoon chili powder - 1 teaspoon garlic powder - 1 tablespoon olive oil - Fresh cilantro, chopped (for garnish) - Sour cream In this recipe, the main ingredients come together to create a tasty dish. Cooked chicken provides protein. Cottage cheese adds creaminess and a healthy twist. Mozzarella cheese gives that melty goodness we all love. Corn tortillas hold everything in place and add flavor. Finally, enchilada sauce ties it all together with its rich taste. The spices and garnish make this dish pop. Cumin and chili powder give a warm, spicy kick. Garlic powder enhances the flavor without being overpowering. Olive oil helps in warming the tortillas and adds a slight richness. Fresh cilantro on top adds a fresh taste and color. If you want to make it even creamier, add sour cream while serving. This optional ingredient can elevate your meal. The balance of flavors and textures makes these enchiladas a hit! {{ingredient_image_1}} - Preheat oven to 375°F (190°C). - Grease baking dish with olive oil. - In a bowl, mix shredded chicken, cottage cheese, cumin, chili powder, and garlic powder. - Add half of the mozzarella cheese to this mix. Stir until well combined. - Warm tortillas for about 30 seconds on each side. This makes them easy to roll. - Take a tortilla and spoon about 1/4 cup of the chicken mix down its center. Roll it up tightly. - Place each rolled tortilla seam-side down in the greased dish. - Pour enchilada sauce evenly over the rolled tortillas. Make sure they are covered. - Sprinkle the remaining mozzarella cheese on top. - Cover the dish with foil before you bake it. - Bake for 20 minutes, then remove the foil and bake for another 10 minutes. Check that the cheese is bubbly and golden. - Let the enchiladas sit for 5 minutes before you serve them. - Warm tortillas thoroughly. This helps them bend without breaking. - Avoid overfilling. Too much filling makes rolling hard and messy. - Experiment with spices. Try adding paprika or oregano for new tastes. - Use different cheeses. You can mix in cheddar or pepper jack for more flavor. - Bake covered before uncovering. This helps the cheese melt evenly. - Let sit for 5 minutes before serving. This helps the enchiladas firm up. Pro Tips Warm the Tortillas: This makes them more pliable and easier to roll without tearing. Chicken Options: You can use rotisserie chicken for extra flavor and convenience. Customize the Spice: Adjust the chili powder and cumin to your taste for more or less heat. Garnish Creatively: Top with avocado slices or jalapeños for added flavor and freshness. {{image_2}} You can make these enchiladas healthier by using low-fat cottage cheese. This keeps the creamy texture but reduces calories. Whole grain tortillas are another great swap. They add more fiber, making the meal more filling and nutritious. Want to boost the flavor? Try adding vegetables like bell peppers or spinach to your filling. They add color and nutrients. You can also switch out the chicken for turkey or beans. This gives a new taste and makes it vegetarian-friendly. These enchiladas pair well with fresh side dishes. A crisp salad or some fluffy rice compliments them perfectly. You can also serve them with different sauces, like salsa or guacamole. This adds variety and lets you customize each bite. After making your cottage cheese chicken enchiladas, store any leftovers in the fridge. Place them in an airtight container. This will keep them fresh for up to three days. If you want to make them last longer, consider freezing them. You can freeze your enchiladas either before or after baking. If you freeze them before baking, wrap each enchilada tightly in foil. Place them in a freezer bag. This method keeps them fresh for up to three months. If you freeze them after baking, let them cool first. Then, cover them in foil or plastic wrap. When you are ready to eat, thaw them in the fridge overnight. To reheat your enchiladas, you can use an oven or a microwave. If you choose the oven, set it to 350°F (175°C). Bake for about 20 minutes or until hot. If using a microwave, place one enchilada on a plate. Heat it for about 1-2 minutes. Check that it is warm all the way through. Always make sure the internal temperature reaches 165°F (74°C) for safety. Yes, you can use flour tortillas. They will be softer and easier to roll. However, corn tortillas add a nice texture and flavor. If you prefer flour, go for it. Just remember to warm them up to avoid tearing. To add heat, try these tips: - Add more chili powder or cumin to the filling. - Mix in diced jalapeños or chipotle peppers. - Use a spicy enchilada sauce. - Top with hot sauce before serving. These options will give you the kick you crave! Yes, you can prepare enchiladas in advance. Assemble them and cover with foil. You can store them in the fridge for up to 24 hours. Just bake them when you're ready. If you freeze them, let them thaw overnight in the fridge before baking. You can use several alternatives: - Salsa can add great flavor. - Tomato sauce mixed with spices works too. - Homemade sauce is an option if you prefer. Experiment to find what you like best! These enchiladas are simple to make and full of flavor. We covered the key ingredients, step-by-step instructions, and tips for perfect rolls. You can customize the dish with different spices or veggies. Remember, you can store leftovers or freeze them for later. I hope you feel inspired to try these tasty enchiladas. Enjoy your cooking and share your creations with friends!$

Cottage Cheese Chicken Enchiladas

Delicious enchiladas filled with shredded chicken and cottage cheese, topped with mozzarella and enchilada sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

2 cups cooked chicken, shredded
1 cup cottage cheese
1 cup shredded mozzarella cheese
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon garlic powder
8 small corn tortillas
2 cups enchilada sauce
1 tablespoon olive oil
to taste fresh cilantro, chopped
optional sour cream

Instructions

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the shredded chicken, cottage cheese, half of the mozzarella cheese, cumin, chili powder, and garlic powder. Mix until well combined.
In a skillet over medium heat, warm the tortillas for about 30 seconds per side, just until they're pliable.
Take one warmed tortilla and spoon about 1/4 cup of the chicken and cheese mixture along the center. Roll it up tightly and place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.
Pour the enchilada sauce evenly over the rolled enchiladas, ensuring they are well covered. Sprinkle the remaining mozzarella cheese on top.
Cover the dish with foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
Once baked, remove from the oven and let it sit for 5 minutes before serving.
Garnish with freshly chopped cilantro and serve with a dollop of sour cream if desired.

Notes

Serve with fresh cilantro and sour cream for added flavor.

Keyword chicken, cottage cheese, enchiladas, mozzarella