One of our all-time family favorites! These Chicken Cheese Enchiladas are delicious, quick to make and can be made ahead of time and baked later. It is a great recipe to use when you want to take dinner to share with a neighbor or need a dish to to take to a pot luck dinner.
Gather your ingredients. The original recipe was just for Cheese Enchiladas, but we decided adding chicken to the mix made them even better.
Combine the cottage cheese, sour cream, chicken, chopped chilies and salt.
Stir to combine.
Spoon 1/3 cup of the mixture down the center of each tortilla.
Sprinkle evenly with cheese.
Roll up and place seam-side down in the prepared baking dish. Top with the remaining enchilada sauce and sprinkle with olives.
Cover baking dish tightly with aluminum foil. Bake for 30-35 minutes at 350 degrees until hot and bubbly around the edges.
Uncover. Sprinkle with cheddar cheese. Let set 5-10 minutes before serving.
Enjoy this family favorite! Great with a green salad, corn and crispy bread sticks.
Chicken Cheese Enchiladas
Ingredients
- 1 10 oz can enchilada sauce
- 1 12 oz container cottage cheese
- 1 8 oz container sour cream
- 1 1/2 cups chopped rotisserie chicken or cooked chicken breasts, optional
- 1 4.5 oz chopped green chilies, undrained
- 1/4 teaspoon salt
- 8 8" flour tortillas
- 1 cup shredded Monterey Jack cheese*
- 1 4 oz can sliced ripe olives, drained.
- 1 cup shredded cheddar cheese*
Instructions
- Preheat oven to 350°. Spread 1/2 can enchilada sauce in a lightly greased 9 x 13 dish.
- Combine cottage cheese, sour cream, chicken, chopped chilies, and salt. Spoon about 1/3 cup of the mixture in the center of each tortilla. Sprinkle evenly with Monterey Jack cheese. Roll up and place seam-side down in the baking dish. Top with remaining enchilada sauce.
- Sprinkle with olives. Cover pan tightly with foil. Bake for 35 minutes, or until bubbly around the edges.
- Uncover, sprinkle with cheddar cheese. Enjoy!
