Ingredients
Enchilada Sauce
- 3 cups tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon oregano
- ⅛ teaspoon hot pepper sauce (optional)
- 2 cloves garlic, minced
- 1 can (7 ounces) chopped green chiles
Chicken Mixture
- 4 cups shredded chicken (poached or leftover)
- 1 package taco seasoning, or 2 tablespoons homemade taco seasoning
- ¼ cup water
Cottage Cheese Mixture
- ½ cup sour cream or plain yogurt or Greek yogurt
- 16 ounces small-curd cottage cheese
- 1 teaspoon salt
- Freshly ground black pepper, to taste
Other Ingredients
- 12 6-inch corn tortillas
- 2 cups shredded Monterey Jack cheese
- Olive oil (for sautéing)
- Nonstick cooking spray (for baking dish)
Instructions
- Prepare the Enchilada Sauce: In a large bowl, combine tomato sauce, chili powder, garlic powder, cumin, salt, oregano, and optional hot pepper sauce. Stir until well combined and set aside.
- Make the Chicken Mixture: Heat a drizzle of olive oil in a large skillet over medium heat. Cook minced garlic until just golden, stirring constantly to prevent burning. Add chopped green chiles and shredded chicken. Sprinkle with taco seasoning and pour in water. Sauté for a few minutes until the water is absorbed and the seasoning is evenly distributed. Remove from heat.
- Prepare the Cottage Cheese Mixture: In a medium bowl, mix together sour cream (or yogurt), cottage cheese, salt, and freshly ground black pepper. Set aside.
- Preheat the Oven and Prepare Baking Dish: Preheat oven to 350°F (175°C). Spray a 9- by 13-inch baking dish with nonstick cooking spray. If avoiding crowding, have an additional 8- by 8-inch pan ready.
- Soften the Tortillas: Place corn tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds to make them pliable and easier to roll.
- Assemble the Enchiladas: Moisten each tortilla on both sides with enchilada sauce and wipe off any excess. Spoon a portion of the chicken mixture down the center, followed by the cottage cheese mixture and shredded Monterey Jack cheese. Roll each tortilla around the filling and place it seam-side down in the baking dish. Top each enchilada with a spoonful of sauce to prevent splitting.
- Finish Assembly: Once all enchiladas are placed in the dish(es), dollop any remaining chicken and/or cottage cheese mixture along the edges or corners. Pour the remaining enchilada sauce evenly over the enchiladas, spreading gently with the back of a spoon if needed. Sprinkle the remaining shredded cheese on top.
- Bake the Enchiladas: Bake in the preheated oven for 30 minutes until the cheese is melted, golden, and bubbly. Remove from oven and let cool slightly before serving.
Notes
- Leftover cooked chicken works well, but if using raw, poach about 3 chicken breasts to yield approximately 4 cups shredded chicken.
- If preferred, you can substitute 1 (19-ounce) can of store-bought enchilada sauce for the homemade sauce.
- To prevent tortillas from tearing, warming them shortly in the microwave with a damp towel helps keep them pliable.
- You can substitute sour cream with plain or Greek yogurt according to preference.
- For extra spice, add more hot pepper sauce or chili powder to the sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
