Mexican Cottage Cheese Enchiladas Recipe

This article was last updated on April 16, 2022

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Cottage Cheese Enchiladas 


2 boneless skinless chicken breast halves, boiled and shredded or 2 ground beef

1 tablespoon vegetable oil

1 (1 ounce) package taco seasoning mix

1/2 cup sour cream

1/2 cup onion , chopped

1 teaspoon salt

1 pinch ground black pepper

2 cups cottage cheese

2 cups shredded cheddar cheese or 2 cups monterey jack cheese

1 (10 ounce) can red enchilada sauce

12 flour tortillas or 12 corn tortillas


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 9×13 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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