Cottage Cheese Chicken Enchiladas
Rotisserie chicken mixed with creamy cottage cheese, rolled in tortillas, and baked in enchilada sauce. Serve with salsa and sour cream on the side.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 32g
comfortmexicanchickencreamytenderweeknightmain-dishdinner
Ingredients
- 2 cups rotisserie chicken, shredded
- 1.5 cups cottage cheese
- 2 cups enchilada sauce
- 8 count flour tortillas
Instructions
- 1
Mix shredded chicken with cottage cheese and a pinch of salt until combined.
- 2
Spread 0.5 cup enchilada sauce over the bottom of a 9x13 baking dish.
- 3
Spoon chicken mixture onto each tortilla, roll tightly, and place seam-side down in the dish.
- 4
Pour remaining enchilada sauce evenly over the rolls, covering all edges.
- 5
Bake at 375°F until the sauce bubbles at the edges, about 15 minutes.
- 6
Serve hot with salsa and sour cream on the side.
Tools you’ll need
- 9x13-inch baking dish
- mixing bowl
- oven
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
