Cottage Cheese Chicken Enchiladas

Don’t let the cottage cheese fool you, these are amazing!  Even my picky 9 year old, who hates cottage cheese, asks for seconds!

Ingredients:

  • 2 cups shredded chicken, I use rotisserie
  • 1 package taco seasoning mix
  • 1/2 cup Greek yogurt
  • 2 cups cottage cheese
  • 1 tsp salt
  • 1 pinch ground black pepper
  • 12 taco sized tortillas
  • 2 cups Mexi blend shredded cheese, divided
  • 2 (10 ounce) cans red enchilada sauce
  • 1 can black olives, chopped

Directions:

  1. Mix chicken, taco seasoning, yogurt, 1 cup cheese, salt, pepper and 1/2 cup enchilada sauce together in a medium bowl.
  2. Pour enough enchilada sauce into the 9×13 baking dish to cover the bottom to prevent tortillas from sticking.
  3. Place a spoonful of mixture into each tortilla.  Roll tortillas and place seam down in the 9×13 pan.  Top with enchilada sauce, remaining cheese and black olives.
  4. Bake at 350°F for 30-40 minutes or until cheese is melted and bubbly and enchiladas are heated through. .

I don’t always end up with 12 enchiladas, it just depends on how full you fill each one.  I also tend to use the Mission Low-Carb tortillas for dinner.

Original recipe inspiration from All Recipes.

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