I have been craving mexican food lately. I love to cook mexican food, however it is difficult making these dishes for my kids because I like it spicy and my kids do not. I typically end up making two dishes…which is something that I am not a fan of.
These cottage cheese chicken enchiladas are great for many reasons. First, this recipe makes a TON so you can freeze a dish to save for a rainy day. Second, I can make the same recipe for the entire family then simply add a spicier homemade enchilada sauce to mine and my husbands and a milder enchilada sauce for the kids (homemade enchilada sauce recipe). Third, they are simply delicious!!
Here is what you need:
1 tablespoon coconut oil, 2 skinless, boneless chicken breasts halves, 1 medium chopped onion, 1/2 cup chopped green chili peppers, 2 tablespoons homemade taco seasoning, 1/2 cup sour cream, 2 cups cottage cheese, 1 teaspoon sea salt, 1/2 teaspoon black pepper, 12 (sometimes more) corn tortillas, 2 cups shredded cheese of choice, 2 cups of enchilada sauce (at least)
Here is what you do:
Bring a medium pot of water to a boil. Add chicken breasts and cook for 15 minutes. Remove chicken and shred (I use a food processer).
Meat Mixture: Heat coconut oil in medium skillet over medium high heat. Add chicken, onion and green chili peppers and saute for about 5 minutes, then add homemade taco seasoning and 1/2 cup of water. Simmer 10 minutes.
Cheese Mixture: In a medium bowl mix sour cream, cottage cheese, sea salt, and pepper.
To Assemble Enchiladas: In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese.
Roll tortillas and place into a lightly greased baking dish. This time I placed mine in 3 dishes. The big dish is for a family dinner with company, one for the kids, and a small dish to freeze for dinner for the kids and I next week.
Top with enchilada sauce, I went light on this batch…you can add more if you like it ‘saucy’. Sprinkle with remaining cheese.
Cover and bake at 350 degrees F for 30 minutes. Uncover and cook for 15 more minutes.
**If you are freezing a dish freeze it uncooked. Thaw out in the refrigerator then cook as directed.**
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