Community Pick
Cottage Cheese Enchiladas
"Oh My!!! These enchiladas are too good to be true! I found this recipe on another recipe site and I just had to tell others about it! All of my guests love this dish. Just be careful, they're filling!"
photo by *Parsley*
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 tablespoon vegetable oil
- 2 boneless skinless chicken breast halves, boiled and shredded or 2 ground beef
- 1⁄2 cup onion, chopped
- 1 (1 ounce) package taco seasoning mix
- 1⁄2 cup sour cream
- 2 cups cottage cheese
- 1 teaspoon salt
- 1 pinch ground black pepper
- 12 flour tortillas or 12 corn tortillas
- 2 cups shredded cheddar cheese or 2 cups monterey jack cheese
- 1 (10 ounce) can red enchilada sauce
directions
- Preheat oven to 350.
- To make meat mixture: Heat oil in medium saucepan, add either cooked shredded chicken or ground beef.
- (If using ground beef, cook until browned).
- Add onion and sautè and add taco seasoning and prepare according to package directions.
- To make cheese mixture: Combine sour cream, cottage cheese, salt, and pepper in a medium bowl.
- To assemble enchiladas: Take a bit of the meat mixture, cheese mixture, and shredded cheese and roll.
- Place the enchiladas in a 9x13 baking dish, with folded edge on bottom of pan.
- Top tortillas with any remaining meat or cheese mixture or shredded cheese.
- Pour the enchilada sauce over tortillas.
- Bake at 350 for 20-30 minutes or until bubbly.
- (If using flour tortillas, the ends will become a little dark, but that is OK).
- ENJOY!
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Reviews
-
These were fantastic! so creamy and different, I love them and my kids did too. Only change I made was I had green sauce and not red, excellent enchiladas! -
I also found this recipe on another site years ago and it's my go to enchilada recipe. It's so good as written, very flavorful and creamy. Over the years I've started using recipe #98604 for the enchilada sauce, and recipe #66591 for the taco seasoning. Sometimes I add sliced black olives and/or black beans along with the chicken. This recipe also freezes well, I freeze the pan after assembled and before baking. -
I was pleasantly surprised by this recipe. I was a bit unsure about cottage cheese in enchilladas at first but it turned out be fantastic. I made half with chicken and half with beef and both were fantastic. I added black olives to half of them for my bf (I don't like olives) and he loved it.
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Really good! I garnished with fresh chopped tomato, green onion, and cilantro...it really bought the flavor to the next level and made for a nice presentation.
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Excellent main dish. Very filling. I added a dash or three of dried red chili for warmth. Will make this one again.
see 57 more reviews
Tweaks
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Holy mother of Wow, these are awesome! I don't really like cottage cheese or sour cream, so I was hesitant to try these, even with the great rating. They are just so good, though! I used fat-free cottage cheese and fat-free plain Greek yogurt instead of sour cream. I also used reduced fat sharp cheddar for the cheese. For easier spreading I just mixed the meat and the cheese combo together. I did the chicken version, and did a layer of tortillas to make this an enchilada casserole. My husband loved it and told me that it was delicious and I "need to make it again, soon". Yum, thanks for this recipe, it's a keeper! -
Really good. I used ground beef instead of the chicken. I ran out of time and didn't make enchilada sauce but used tomato sauce instead. My family loved it (we are not into spicy foods). Thanks for a great recipe that I will make many times. -
I love enchiladas and these are soooo good! I made a few changes to suit my tastes: used 1 can black beans instead of meat to make it vegetarian, homemade taco seasoning (#66591), 1/2 tsp salt, lots of extra black pepper, and also low-fat cottage cheese & sour cream. I used 6-inch flour tortillas and cheddar/jack blend (instead of one or the other). My only problem was that they were very runny. Thanks so much for the great recipe HeliWif!! -
I can only agree with everyone else that these are delicious. I used plain yogurt instead of sour cream, as mentioned in Andrea in NH's review. And made Enchilada Sauce recipe #33563 by Misplaced Texan for the sauce. My only - slight - problem was from blindly using the 1 teaspoon salt in the cottage cheese, which turned out a little saltier than I would usually want - but still good. Next time, I'll salt to taste. Thank you very much for sharing this recipe.
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I really enjoy trying new recipes, even if my family and I decide not to make them again! Got any favorites you can give?
