Special Ingredient Enchiladas – You Won’t Go Back To Your Old Recipe

Don’t Expect To Have Any Leftovers When You Make These!

If there’s one thing I enjoy about cooking, it’s that no matter how many recipes I’ve tried, I always run into new and even more delicious versions. I’ve made enchiladas a gazillion times (my whole family is crazy about them, so we basically have them once a week…) There was this one recipe I had for years and I was pretty sure it was the most amazing one on the planet – until I ran into this one.

I’m telling you, I have never seen my kids gobble up a meal so fast! They ran for seconds before they’re plate was even empty, and they kept talking about this meal for two days! I’m pretty sure they’re going to want us to have these twice a week from now on…

The best part is, the cottage cheese makes enchiladas a little leaner, and if you choose low fat options instead of your regular sour cream and Monterey Jack cheese, this is basically diet food. Or at least I like to convince myself it is!

I have to warn you, though – no matter how lean these enchiladas are, it doesn’t help because you’re going to devour twice as much! These are just too darn irresistible!

Quick Tip: You can substitute plain non-fat yogurt for the sour cream.

This recipe has been a huge hit at every family gathering ever since. People have really loved these cottage cheese enchiladas! My sister-in-law actually said she is not a fan of cottage cheese at all, but she thought these were awesome.

If you’re making this only for two people, you can make the whole batch but divide it in two baking trays and freeze the other one. You’ll have a really tasty dinner ready and waiting, the next time you have no time for cooking! Just thaw it in the morning and throw it in the oven when it’s dinner time.


1 Tbsp vegetable oil

2 skinless, boneless chicken breast halves – boiled and shredded

1/2 cup chopped onion

1 (7 oz.) can chopped green chile peppers

1 (1 oz.) package taco seasoning mix

1/2 cup Daisy sour cream

2 cups cottage cheese

1 tsp salt

1 pinch ground black pepper

12 (6″) corn tortillas

2 cups shredded Monterey Jack cheese

1 (10 oz.) can red enchilada sauce


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.

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 F.

Assemble: 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 at 350 F for 30 minutes or until cheese is melted and bubbly.

Quick tip: Use a good amount of enchilada sauce to avoid the enchiladas from drying out.