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Chicken 'n Cheese Enchiladas

  • 1 tablespoon vegetable oil
  • ½ cup chopped onion
  • 2 cups cooked, cubed chicken
  • 1 can (7 ounces) diced mild green chilies
  • 1 package (1.25 ounces) taco seasoning mix
  • ¾ cup water
  • 1 cup AE Cottage Cheese (any variety)
  • ½ cup AE Sour Cream
  • 1 package (8 ounces) shredded pepper jack or Monterey Jack cheese
  • 1 can (15 ounces) mild red enchilada sauce
  • 8 (10-inch) flour tortillas
  • Salsa and additional sour cream or AE Mexican Dip for garnish

Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with nonstick spray.

Heat the oil over medium-high heat in a large nonstick skillet. Add the onion and cook, stirring often, until the onion is translucent, about 5 minutes. Stir in the chicken, chilies, taco seasoning and water. Simmer 5 minutes, stirring occasionally, until much of the moisture is evaporated. Remove the pan from the heat and set aside. In a medium bowl, stir together the cottage cheese, sour cream and 1 cup of the shredded cheese. Pour about ½ cup of the enchilada sauce into the bottom of the prepared baking dish.

To assemble the enchiladas, place about 1/3 cup of the chicken mixture in the middle of a tortilla. Top with about ¼ cup of the cottage mixture. Fold the bottom of the tortilla up around the filling and roll to the end. Place the enchilada in the baking dish seam-side down. Repeat with remaining fillings and tortillas. Drizzle the remaining sauce over the enchiladas, then sprinkle with the remaining 1 cup of shredded cheese. Cover the baking dish with foil and bake the enchiladas for 35 to 45 minutes, or until the heated through and the cheese is melted. Serve the enchiladas with salsa and additional sour cream or dip.

Makes Makes 8 servings