Chicken Enchilada Recipe: Cottage Cheese Chicken Enchiladas

The cottage cheese adds a unique twist to the traditional chicken enchiladas recipe.

1 tbsp vegetable oil
2 skinless, boneless chicken breast halves –
boiled and shredded
1/2 cup sliced onion
1 ( 7 ounce ) can chopped green chile peppers
1 ( 1 ounce.)

1 tsp salt

12 ( 6-inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 ( 10 oz.) can red enchilada sauce


Make Meat Mixture

Heat oil in medium skillet over medium heat. Add taco seasoning and prepare meat mixture according to package directions.

Create Cheese Mixture

In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees.

Assemble Enchiladas

Heat tortillas until soft.

Inside of each tortilla put a spoonful of meat mixture, a spoonful of cheese mix and a little bit of shredded cheese. Top with any remaining cheese and meat mixture, enchilada sauce and remaining shredded cheese.

Bake for half an hour or until cheese is melted and bubbly.

=> Chicken Fajita Recipe: Sizzling Chicken Fajitas

Serve this savory chicken filling with warm flour tortillas and salsa.

1 tbsp Worcestershire sauce
1 tbsp cider vinegar
1 tbsp soy sauce
1 teaspoon chili powder
1 tsp garlic, minced
1 dash hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 tbsp vegetable oil
1 onion, thinly sliced
1 green bell pepper, sliced
1/2 lemon, juiced


In a skillet, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce.

Place chicken in sauce and turn once to coat. Marinate for half an hour at room temperature, or cover and refrigerate for many hours.

Heat oil in a large skillet over high heat.

Add chicken strips to the pan and simmer for 5 minutes. Add the onion and green pepper and saute another 3 minutes. Remove from heat; sprinkle with lemon juice.

=> Chicken Cacciatore Recipe: Classic Chicken Cacciatore

This recipe features tender chicken cooked in a base of tomato sauce, stewed tomatoes and onions and peppers.

1 1/2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch strips
1 medium onion, sliced and separated into rings
1 medium green pepper, julienned
2 tbsp vegetable oil
1 ( 15 oz.) can tomato sauce
1 ( 14.5 ounce ) can stewed tomatoes
2 teaspoons garlic powder
1/2 teaspoon dried oregano
1/2 tsp salt
1/2 tsp pepper
Hot cooked rice


In a skillet, cook chicken, onion and green pepper in oil until chicken is lightly browned and vegetables are tender. Add tomato sauce, stewed tomatoes and seasonings; bring to a boil.

Reduce heat; simmer, uncovered, for 5 minutes or till heated through. Serve over rice.

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