Description
Creamy, cheesy enchiladas packed with protein from chicken and cottage cheese, perfect for a comforting dinner.
Ingredients
- 1 pound chicken breast or leftover rotisserie chicken, shredded
- 1/2 teaspoon seasoning salt
- 1 tablespoon sofrito (optional)
- 2 cups cottage cheese
- 1/4 cup cream cheese
- 2 ounces cotija cheese
- 2 cloves garlic
- 1 can (4 ounces) green chilies
- 3/4 cup tomatillo salsa
- 2 cups shredded Mexican cheese blend
- 10 flour tortillas
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Instructions
- 1. Preheat Oven: Set your oven to 350°F.
- 2. Make the Sauce: In a blender, combine the cottage cheese, cream cheese, garlic, half the can of green chilies, 1/2 cup of tomatillo salsa, and the cotija cheese. Blend until smooth and creamy.
- 3. Prepare Chicken Filling: Shred the cooked chicken. In a bowl, mix the shredded chicken, seasoning salt, sofrito (if using), the remaining 1/4 cup tomatillo salsa, and 1 cup of the shredded Mexican cheese blend.
- 4. Assemble Enchiladas: Spread 1/2 cup of the chicken mixture into the bottom of a 13 x 9-inch baking dish. Fill each tortilla with about 2-3 tablespoons of the chicken mixture, roll up, and place seam-side down in the dish.
- 5. Top and Bake: Pour the white sauce over the rolled enchiladas, sprinkle the remaining 1 cup of shredded cheese on top, and add a few more green chilies if desired. Loosely cover with aluminum foil and bake for 30 minutes.
- 6. Serve and Enjoy: Remove the foil after about 20 minutes to let the top brown slightly, then serve hot and fresh!