Description
A delicious twist on traditional enchiladas, packed with protein and flavor from lean chicken and creamy cottage cheese.
Ingredients
Scale
- 1 cup cottage cheese
- 2 cups cooked chicken, shredded
- 1 can enchilada sauce
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 1 cup bell peppers, diced
- 1 cup shredded cheese (cheddar or Mexican blend)
- Tortilla chips or rice for serving
- Optional toppings: Avocado, cilantro, sour cream
Instructions
- Preheat your oven to 350°F (175°C).
- Combine cottage cheese, shredded chicken, corn, black beans, diced bell peppers, and half of the enchilada sauce in a large mixing bowl.
- Layer the mixture evenly in a baking dish, then drizzle the remaining enchilada sauce on top.
- Sprinkle shredded cheese over the top generously.
- Bake for 20-25 minutes until the cheese bubbles and edges turn golden brown.
- Serve over tortilla chips or fluffy rice, adding optional toppings if desired.
Notes
Make-ahead tips: Assemble up to a day ahead and bake when ready. You can also use an air fryer for smaller portions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 60mg