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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 173.7
  • Total Fat: 3.0 g
  • Cholesterol: 29.1 mg
  • Sodium: 490.8 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 18.5 g

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

Submitted by: TMASHUGA

Introduction

Low Fat Creamy & Cheesy Chicken Enchiladas - 4 WW PointsPlus/serving Low Fat Creamy & Cheesy Chicken Enchiladas - 4 WW PointsPlus/serving
Number of Servings: 12

Ingredients

    1 tablespoon vegetable oil
    2 skinless, boneless chicken breast halves - boiled and shredded
    1/2 cup chopped onion
    1 (7 ounce) can chopped green chile peppers
    1 (1 ounce) package taco seasoning mix
    1/2 cup fat free sour cream
    2 cups nonfat cottage cheese
    1 teaspoon salt
    1 pinch ground black pepper
    12 (6 inch) corn tortillas
    2 cups shredded reduced-fat cheddar cheese
    1 (10 ounce) can red enchilada sauce

Directions

To Make 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.
To Make 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 degrees F (175 degrees C).
To Assemble Enchiladas: 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 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

Number of Servings: 12

Recipe submitted by SparkPeople user TMASHUGA.






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Member Ratings For This Recipe

  • Tastes great and quite filling. I used nonfat greek yogurt instead of sour cream :) - 5/22/13

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  • Yum!!! I skipped the oil and layered the enchiladas like a lasagna, increased the green chilies, used fat free cottage cheese and decreased the shredded cheese to about 1.5 cups. Turned out great! - 7/22/10

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