Chicken & Cheese Enchiladas

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 231.5
  • Total Fat: 8.4 g
  • Cholesterol: 44.9 mg
  • Sodium: 357.7 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 20.8 g

View full nutritional breakdown of Chicken & Cheese Enchiladas calories by ingredient
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For a special meal, these enchiladas are heavenly. Make them with home made tortillas if you can. For a special meal, these enchiladas are heavenly. Make them with home made tortillas if you can.
Number of Servings: 9


    Cheddar Cheese, 120 grams (shredded)
    Canned Tomatoes, 800 grams (2 cans)
    Onions, raw, 1 medium (2-1/2" dia) (chopped)
    Garlic, 10 cloves
    Paprika, 2 tsp
    Cumin, 2 tsp
    Chili powder, 1 tsp
    Chicken Breast (cooked), no skin, 400 grams (shredded or chopped)
    Cottage Cheese, Nonfat, 200 grams
    Olive Oil, 1 tbsp
    Corn Tortillas, 9 tortilla, medium (approx 6" dia)


I make this as a special meal. We eat half one night and I freeze the rest for another dinner.
Serve with green salad and refried beans


Preheat oven to 200C or 400F.
Saute 1/2 onion and 5 cloves of garlic in 2 teaspoons olive oil. Add spices and saute another 2-3 minutes.
Add cooked chicken and stir to coat with seasoning.
When heated through, add 1/2 can of tinned tomatoes.
Add water or chicken stock so it is slightly saucy and simmer 10 minutes.
Remove from heat and allow to cool.

In the same pan, saute the remaining onion and garlic.
Add the remaining tinned tomatoes. Add water so it is a slightly runny sauce, but not watery. Simmer 10-15 minutes. Season to taste.

Coat the bottom of a medium sized square or rectangular pan with the tomato sauce.
Fill each tortilla with 1/9 of the filling and add a light tablespoon of the cottage cheese. Wrap and place in baking dish.
Pour the remaining tomato sauce over then filled tortillas. Cover the dish with aluminium foil and bake for 30 minutes, until the sauce is bubbly.
Remove from oven, take off the foil and sprinkle the cheese over the top. Return to oven for 5 minutes, so cheese is melted.

Let sit for a few minutes before serving.

Serving Size: 1 enchilada with sauce

Number of Servings: 9

Recipe submitted by SparkPeople user VERDANT1.

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