Go Back

Cottage Cheese Chicken Enchilada Casserole - Creamy, Comforting, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked, shredded chicken (rotisserie works great)
  • 2 cups cottage cheese (small curd or whipped)
  • 1 cup sour cream or plain Greek yogurt
  • 2 cups red enchilada sauce (store-bought or homemade)
  • 1 can (4 oz) diced green chiles, drained
  • 1 tablespoon taco seasoning or a mix of chili powder, cumin, garlic powder, and paprika
  • 8–10 small corn tortillas (or flour if you prefer)
  • 1 1/2 to 2 cups shredded cheese (Monterey jack, cheddar, or a Mexican blend)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional, for garnish)
  • Lime wedges (optional, for serving)

Method
 

  1. Preheat and prep. Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Sauté aromatics. Warm olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic for 30 seconds until fragrant. Remove from heat.
  3. Mix the chicken layer. In a large bowl, combine shredded chicken, sautéed onions and garlic, green chiles, taco seasoning, and 1/2 cup enchilada sauce. Season with salt and pepper. Toss until evenly coated.
  4. Make the creamy layer. In another bowl, stir together cottage cheese and sour cream (or Greek yogurt). For a smoother texture, blend the cottage cheese in a food processor for 20–30 seconds before mixing with sour cream. Add a pinch of salt and pepper.
  5. Warm the tortillas. To prevent cracking, stack tortillas on a plate, cover with a damp paper towel, and microwave 30–45 seconds. Alternatively, char briefly over a gas flame or warm in a dry skillet.
  6. Start layering. Spread 1/2 cup enchilada sauce on the bottom of the baking dish. Arrange a layer of tortillas to cover the base, tearing to fit as needed.
  7. Add fillings. Spoon half the chicken mixture over the tortillas. Dollop and spread half the cottage cheese mixture on top. Sprinkle with 1/3 of the shredded cheese.
  8. Repeat layers. Add another layer of tortillas, then the remaining chicken, the rest of the cottage cheese mixture, and another 1/3 of the shredded cheese.
  9. Top and sauce. Finish with a final layer of tortillas. Pour the remaining enchilada sauce evenly over the top and sprinkle with the last of the cheese.
  10. Bake. Cover the dish loosely with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until bubbly and lightly browned.
  11. Rest and serve. Let the casserole rest 10 minutes so it sets. Garnish with chopped cilantro and serve with lime wedges.