Mexican Cottage Cheese Chicken Enchilada Recipe
One pot Mexican recipe with chicken, cottage cheese and enchilada sauce
What I love about Enchilada is it’s spice levels. I’m a huge spice lover and enchilada sauce is one of my favorite when it’s a bit spicier, as in Mexican Cottage Cheese Chicken Enchilada Recipe. The spice in it with the amazing flavors make enchilada delicious. Though you can make enchilada sauce at home very easily, I used the store bought one. The cheese mixture in this dish is a combination of cottage cheese and sour cream. Serve Mexican Cottage Cheese Chicken Enchilada Recipe, a cheesy creamy Mexican delight either as a one pot dinner recipe, or along with Poblano Chili Rellenos Recipe (Baked Cheese Stuffed Chilies) or Cheese and Bacon Pinwheels Recipe and a dessert like Tres Leches Recipe (Mexican Three Milk Cake) for a wholesome weekend dinner with your best of kins.
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- 2 Chicken breasts
- 3 Tortillas
- 1 cup Sour cream , whisked
- 1 cup Paneer (Homemade Cottage Cheese) , grated
- 1/2 cup Cheddar cheese , grated
- 1 cup Tomato Basil Pasta Sauce
- Salt , to taste
- Black pepper powder , to taste
- 1 teaspoon Olive Oil
- 1 Onion
- 2 Jalapenos , sliced
- 1 teaspoon Taco seasoning
- 1/4 cup Green Bell Pepper (Capsicum) , ¼ cup green capsicum
Directions for Mexican Cottage Cheese Chicken Enchilada Recipe
To begin making Mexican Cottage Cheese Chicken Enchilada Recipe, boil cleaned chicken breasts in a saucepan with enough water and shred them into pieces.
Heat olive oil in a wok and when the oil is hot, add the finely chopped onions and green capsicum. Saute well.
Once they are almost cooked and softened, add chopped jalapenos and mix for a minute.
Add shredded chicken along with taco seasoning, salt to taste and pepper powder to taste.
Pour the tomato basil pasta sauce to the wok and mix well. Cook for about 5 minutes on medium heat or till the sauce and spices are well absorbed by the chicken. Remove from heat and let it cool.
In another shallow frying pan whisk together sour cream and grated cottage cheese on a medium heat.
Season it with salt, pepper powder. Do a taste check and adjust spice. Remove the pan from heat.
Lightly warm the tortillas on a flat skillet.
On a flat plate once the tortillas are warmed, place chicken mixture in the middle, pour some cheese mixture and spoon about a tablespoon or two, of grated cheese. Roll the tortillas as tightly as you can.
Keep the oven to preheat at 160 degree centigrade.
Grease a lasagna baking pan. Place the rolled tortillas in the pan. Pour left over cheese mixture and top it with grated cheese.
Bake in preheated oven for about 20-25 minutes or till all the cheese melts and a divine flavour emanates from the enchiladas.
Serve Mexican Cottage Cheese Chicken Enchilada Recipe, a cheesy creamy Mexican delight either as a one pot dinner recipe, or along with Poblano Chili Rellenos Recipe (Baked Cheese Stuffed Chilies) or Cheese and Bacon Pinwheels Recipe and a dessert like Tres Leches Recipe (Mexican Three Milk Cake) for a wholesome weekend dinner with your best of kins.
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."