COTTAGE CHEESE CHICKEN ENCHILADAS RECIPE | ALLRECIPES
Ever tried chicken enchiladas made with cottage cheese? Now's your chance! This takes some prep time, but it is well worth it. You can make it 1 day ahead, and serve the next day.
Provided by annabell
Categories Mexican Recipes
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile 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 350 degrees F (175 degrees 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 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 548.5 calories, CarbohydrateContent 34.4 g, CholesterolContent 97.7 mg, FatContent 31.2 g, FiberContent 4.3 g, ProteinContent 33.2 g, SaturatedFatContent 16.3 g, SodiumContent 1685.1 mg, SugarContent 3.3 g
VEGETARIAN ENCHILADAS RECIPE - BBC GOOD FOOD
Pack flavour into your meal with these easy veggie enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner
Provided by Good Food team
Categories Dinner, Main course
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft – add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.
- Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.
- Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.
Nutrition Facts : Calories 430 calories, FatContent 13 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 60 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 15 grams fiber, ProteinContent 23 grams protein, SodiumContent 1.36 milligram of sodium
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