Recipe: Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

Servings: 6


  • 1 tbsp vegetable oil
  • 2 skinless, boneless chicken breast halves boiled and shredded
  • ½ cup onion chopped
  • 1 can green chilli peppers chopped
  • 1 package taco seasoning mix
  • ½ cup sour cream
  • 2 cups cottage cheese
  • 1 tsp salt
  • 1 pinch ground black pepper
  • 12 corn tortillas or gluten free tortillas
  • 2 cups Monterey Jack cheese shredded
  • 1 can red enchilada sauce


To Make Meat Mixture

  • Heat oil in medium skillet over medium high heat
  • Add chicken, onion and green chilli peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions

To Make Cheese Mixture

  • In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended
  • Preheat oven to 175°C

To Assemble Enchiladas

  • Heat tortillas until soft
  • In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese
  • Roll tortillas and place in a lightly greased 9×13 inch baking dish
  • Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese
  • Bake for 30 minutes or until cheese is melted and bubbly