Chicken Enchiladas: back to recipe



Meat Mixture:

  • 3 T. cooking oil
  • 3 small onions -- chopped
  • 2 4oz. cans chopped green chilies
  • 5 c. cooked & shredded chicken or turkey
  • 3 pkg. taco seasoning mix
  • 2 c. water

Cottage Cheese Mixture:

  • 3 c. cottage cheese
  • 1 c. sour cream
  • salt and pepper to taste

Other Ingredients:

  • 20 8" tortillas
  • 3 c. shredded Monterey Jack cheese -- divided
  • 3 or 4  10 oz. cans red enchilada sauce (or you can make your own)

For the Meat:

  • In a large skillet, heat oil and saute onions and chilies until onions are cooked.
  • Add chicken, taco seasoning, and water; cook until most of the liquid has evaporated.
  • Set aside.

For the Cheese:

  • In a medium bowl, mix cottage cheese, sour cream, salt and pepper.
  • Set aside.
  • Measure out 2 c. of the shredded cheese {you'll use the other 1 c. for a topping}


  • Heat tortillas until soft {I just wrap them in a damp paper towel and nuke them in the microwave for a few seconds}
  • Spoon about 4 T. of the meat onto each tortilla.
  • Spoon about 3 T. of the cottage cheese mixture onto the meat mixture.
  • Top with 1 heaping Tablespoon of shredded cheese.
  • Role up the tortilla and place in a covered baking dish.

Directions for Baking Day:

  • Pull out a pan of enchiladas in the morning {it doesn't matter if they are completely defrosted}
  • Preheat your oven to 350 F.
  • Pour a can of enchilada sauce over the top of the enchiladas.
  • Sprinkle a generous amount of shredded cheese over the sauce.
  • Bake, uncovered, for 20-30 minutes {depending on how frozen they still are}
  • Enjoy!

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