Mexican Cottage Cheese Chicken Enchilada Recipe
Description:
If you’re a fan of spice, cheese, and savory Mexican flavors, then this Mexican Cottage Cheese Chicken Enchilada recipe is made just for you! This dish brings together tender shredded chicken, a rich blend of creamy cottage cheese, melted cheddar, and a zesty tomato basil pasta sauce, all wrapped in soft tortillas. Whether you’re making this for a family dinner or a weekend gathering, it’s a guaranteed crowd-pleaser. The perfect balance of heat, creaminess, and bold flavors makes this enchilada a standout dish on any occasion.
Cuisine: Mexican
Course: Main Course
Diet: Non-Vegetarian
Prep Time: 15 minutes
Cook Time: 60 minutes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken Breasts | 2 breasts |
| Tortillas | 3 tortillas |
| Sour Cream | 1 cup, whisked |
| Paneer (Homemade Cottage Cheese) | 1 cup, grated |
| Cheddar Cheese | 1/2 cup, grated |
| Tomato Basil Pasta Sauce | 1 cup |
| Salt | To taste |
| Black Pepper Powder | To taste |
| Extra Virgin Olive Oil | 1 teaspoon |
| Onion | 1, finely chopped |
| Pickled Jalapenos | 2, sliced |
| Taco Seasoning | 1 teaspoon |
| Green Bell Pepper (Capsicum) | 1/4 cup, chopped |
Instructions
-
Prepare the Chicken:
Begin by boiling the cleaned chicken breasts in a saucepan with enough water to cover the chicken. Once the chicken is fully cooked and tender, remove it from the water and shred it into small pieces. Set aside. -
Sauté the Vegetables:
Heat the olive oil in a wok or large pan over medium heat. Once the oil is hot, add the finely chopped onion and green bell pepper. Sauté for about 3-4 minutes, or until the vegetables are softened and beginning to caramelize. -
Add the Heat:
Add the sliced pickled jalapenos to the wok and sauté for another minute. The spicy aroma will start to blend beautifully with the vegetables. -
Combine Chicken & Seasoning:
Add the shredded chicken to the pan, followed by taco seasoning, salt, and black pepper powder. Stir well to combine and allow the flavors to meld for 3-4 minutes. Add the tomato basil pasta sauce and mix thoroughly. Let it simmer on medium heat for another 5 minutes, until the chicken absorbs the sauce and spices. -
Prepare the Cheese Mixture:
In a separate shallow pan, whisk together the sour cream and grated paneer (cottage cheese) over medium heat. Season with salt and black pepper powder to taste, adjusting the spice levels as you prefer. Once the mixture is smooth and creamy, remove it from heat. -
Warm the Tortillas:
Lightly warm the tortillas on a flat skillet or pan. This makes them easier to roll and prevents them from tearing. -
Assemble the Enchiladas:
Lay each warmed tortilla flat on a plate. Spoon a generous amount of the chicken mixture into the center of each tortilla. Then, drizzle some of the cheese mixture over the chicken, and top with a tablespoon or two of grated cheddar cheese. Carefully roll the tortilla into a tight cylinder, ensuring the fillings are secured inside. -
Prepare for Baking:
Preheat your oven to 160°C (320°F). Grease a lasagna baking dish or a similar shallow baking pan with a little olive oil or non-stick spray. Place the rolled tortillas seam-side down in the prepared baking dish. -
Bake the Enchiladas:
Pour any remaining cheese mixture over the rolled tortillas. Top with the remaining grated cheddar cheese for that perfect melt and golden finish. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbling and golden, and the flavors have melded together. -
Serve & Enjoy:
Remove the enchiladas from the oven and let them sit for a few minutes before serving. These Mexican Cottage Cheese Chicken Enchiladas are perfect on their own, but you can elevate your meal with a side of Poblano Chili Rellenos or Cheese and Bacon Pinwheels. For dessert, why not indulge in a slice of Tres Leches Cake to complete your Mexican-inspired feast?
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~400 kcal |
| Protein | 30g |
| Carbohydrates | 35g |
| Dietary Fiber | 3g |
| Sugars | 6g |
| Fat | 20g |
| Saturated Fat | 7g |
| Cholesterol | 50mg |
| Sodium | 700mg |
This recipe makes for a hearty, comforting meal that can be enjoyed by all, especially those who appreciate the heat of pickled jalapenos combined with the creaminess of cottage cheese and sour cream. Whether you’re enjoying it for a casual weeknight dinner or serving it up at a gathering, these enchiladas are sure to become a family favorite!
Note: You can also add more spice or heat to your enchiladas by increasing the number of jalapenos or adjusting the taco seasoning to your preferred spice level. This dish is versatile and can be customized based on your flavor preferences!
