About This Recipe
Pulled chicken and blended green chile cottage cheese sauce inside cheesy green chile smothered corn tortillas.
Ingredients
-
1 pound
Pulled Rotisserie Chicken
-
1 ½ cups (360g)
Green Enchilada Sauce
-
¾ cup (180g)
Low Fat Cottage Cheese
-
6 oz
Shredded Pepper Jack or Monterey Jack Cheese
-
10
Corn Tortillas (6" white corn tortillas)
-
Shredded Lettuce
garnish
-
Cilantro
garnish
-
Nonfat Greek Yogurt or Sour Cream
garnish
-
Queso Fresco
garnish
Instructions
- Make the chicken filling: Blend the cottage cheese, 3/4 cup (180g) enchilada sauce, and 1 oz (28g) of shredded cheese together until smooth. Mix the pulled chicken and the blended sauce together.
- Assemble the enchiladas: Wrap the tortillas in a damp paper towel and microwave for 30-45 seconds until pliable. Fill each tortilla with about 3 oz (84g) of the chicken mixture. Tightly roll and place on a parchment lined sheet pan in 5 sets of 2. Top each couple with about 2 tablespoons of the remaining enchilada sauce and 1 oz of cheese.
- Bake the enchiladas in a 450ºF oven for 10-12 minutes until the cheese is melted and the tortillas are slightly browning around the edges.
- Garnish with shredded lettuce, fresh cilantro, Greek yogurt or sour cream (I like to thin it with water to drizzle), and queso fresco.
💡 Notes & Tips
- See the post for ingredient substitution notes and photos of each recipe step.
- Recipe adapted from Brian Lagerstrom's rotisserie chicken recipes video.
- Stick with corn tortillas over flour for best results.
- Try nonfat Greek yogurt, reduced fat sour cream, or just extra enchilada sauce as swaps for cottage cheese.
- Chickens enchiladas are great for meal prep. Store garnishes separately and add fresh when serving.
Source: This recipe is from
Mason Woodruff.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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