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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 275.3
  • Total Fat: 8.9 g
  • Cholesterol: 20.8 mg
  • Sodium: 1,204.3 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 2.8 g
  • Protein: 16.6 g

View full nutritional breakdown of Creamy Chicken/Cottage Cheese Enchiladas calories by ingredient
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Creamy Chicken/Cottage Cheese Enchiladas

Submitted by: ROTTMOM71

Introduction

Easy and delicious, lower fat way to enjoy cheesy chicken enchiladas! Use Hatch brand enchilada sauce if you can; it really makes a difference in flavor! Easy and delicious, lower fat way to enjoy cheesy chicken enchiladas! Use Hatch brand enchilada sauce if you can; it really makes a difference in flavor!
Number of Servings: 8

Ingredients

    Chicken Breast, no skin, 2 each
    Cottage Cheese, 1% Milkfat, 8 oz
    *Reduced Fat Shredded Cheddar Cheese, 1 oz
    Tomato Sauce, 8 oz.
    *Small can Jalepeno Peppers, Diced, about 4 oz.
    *Cumin (ground), 1.5 tsp
    Chili powder, 2 tsp
    *2 cloves garlic, minced
    *finely chopped small onion (1)
    *Tortillas, MISSION, flour tortilla, 8 inch, 8 serving
    *Green Onion (1/2 cup chopped), 1 serving
    *Hatch Enchilada Sauce - Red, 1 can, approx. 2 cup
    *Reduced Fat Shredded Cheddar Cheese, 4 oz

Directions

Preheat oven to 375.

Place chicken breasts in a pot of water, boil until no longer pink inside. Allow to cool, then shred the chicken.

In a medium bowl, mix the cottage cheese, 1 oz. cheddar, tomato sauce, jalepenos, cumin, chili powder, garlic, and onion. Use stick blender (or regular blender) to blend to smooth consistency. Stir in chicken and mix well.

In a 9x13" baking pan, pour 1/3 of the Hatch enchilada sauce. Dip one flour tortilla in the sauce, coating both sides. Spoon filling onto center of each tortilla and roll, placing seam side down in baking pan. After you roll several enchiladas, you may need to add more sauce to the bottom of the baking pan. Continue process until all tortillas are filled.

Pour remaining enichlada sauce over the enchiladas in the pan. Sprinkle chopped green onion and cheddar cheese over the top. Bake approx. 30 minutes or until tops are lightly crisped and cheese is bubbly.

Number of Servings: 8

Recipe submitted by SparkPeople user ROTTMOM71.






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