Go Back
Cottage Cheese Enchiladas

Cottage Cheese Enchiladas Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 2 cups (16 oz) full-fat cottage cheese, drained if watery
  • 1 ½ cups shredded Mexican-blend cheese, divided
  • 1 (4 oz) can diced green chiles, drained
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp kosher salt
  • 8 (6-inch) flour tortillas
  • 1 cup red enchilada sauce
  • Sour cream, fresh cilantro, and sliced jalapeño for serving (optional)

Method
 

  1. Preheat oven to 375°F (190°C). In a large bowl, mix cottage cheese, 1 cup shredded cheese, green chiles, cumin, garlic powder, and salt.
  2. Spread a third of the enchilada sauce in a 9x13-inch baking dish. Spoon about ¼ cup filling into each tortilla, roll tightly, and place seam-side down in the dish.
  3. Top with remaining sauce and the ½ cup shredded cheese. Bake for 20 minutes until bubbly and the cheese is melted.
  4. Let rest 2-3 minutes, then garnish with sour cream, cilantro, and jalapeño. Serve hot.

Notes

If you notice a lot of liquid pooling in the baking dish, the cottage cheese probably needed a longer drain. A thicker sauce helps too. The filling can be prepped the night before, making assembly almost instant.