Best 4 Cottage Cheese Enchiladas Recipes

COTTAGE CHEESE CHICKEN ENCHILADAS

Steps:

• To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
• To Make 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 F (175 degrees C).
• To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
• Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

COTTAGE CHEESE ENCHILADAS (VEGETARIAN)

Steps:

• In a mixing bowl combine the cottage cheese, cheddar cheese, mizithra, onion and black pepper.
• Heat the enchilada sauce up in a large shallow pan.
• In a 9"x13" casserole dish, spread 1/4 cup of the enchilada sauce.
• Soften the corn tortillas by lightly steaming or quickly micro-steaming just until softened.
• Dredge each warmed tortilla lightly in the sauce.
• Fill each tortilla with about 1/4 cup of the cottage cheese mixture. Roll up and place seam side down in the casserole dish. Repeat.
• Pour the remaining sauce on top of the enchiladas. Cover with foil.
• Bake for about 35 minutes or until bubbly and heated through.
• Remove from oven and garnish with fresh chives and serve with lime wedges.
• Prep time does not include preparing the enchilada sauce.

COTTAGE CHEESE ENCHILADAS

Steps:

• 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!

COTTAGE CHEESE ENCHILADAS

Steps:

• Preheat oven to 325. For filling: Place cottage cheese in a fine mesh strainer and rinse with cold water. Drain well. This will leave you with nice, dry curds. In a large bowl combine dry curds with shredded cheese and jalepenos. Stir well. Set aside. For sauce: Combine all ingredients except sour cream in small saucepan. Bring to a boil then reduce heat and simmer for 10 minutes. Remove from heat and stir in sour cream. While sauce is simmering assemble enchiladas by placing 1/6 of the cottage cheese mixture on the lower one-third of a tortilla. Fold in the sides and roll up like a burrito. When the sauce is ready, pour 1/3 of it into the bottom of an oven-proof pan. Place the assembled enchiladas on top of the sauce. Pour the rest of the sauce over the top of the enchiladas. Bake in over for 25-30 minutes or until the sauce is bubbling.