Cottage Cheese Enchiladas With Green Sauce
Creamy cottage cheese and Jack cheese enchiladas with a vibrant green chili sauce, perfect for a flavorful vegetarian main or dinner option that appeals to all tastes.
Ingredients
Instructions
- Blend green chilies, water, chicken bouillon cube, and romaine leaves until pureed.
- Heat 2 tablespoons of oil in a skillet.
- Simmer the chili mixture until slightly thickened, about 3 minutes, stirring often.
- Mix cottage cheese with 1 cup Jack cheese, chopped cilantro or parsley, salt, oregano, thyme, and marjoram.
- Fry tortillas in a lightly oiled skillet until softened.
- Fill each tortilla with the cheese mixture and roll them up.
- Pour two-thirds of the green sauce into an 11 x 7-inch baking dish and place the rolled enchiladas in the sauce.
- Pour the remaining sauce over the top and sprinkle with the remaining 1 cup of Jack cheese.
- Bake for 15 to 20 minutes at 400°F until bubbly and cheese is melted.
Tips & Substitutions
For a creamier filling, consider using ricotta cheese instead of cottage cheese. If you prefer a spicier kick, add diced jalapeños to the cheese mixture. Fresh herbs like basil or chives can also be great substitutes for cilantro or parsley. When frying the tortillas, make sure the oil is hot enough to avoid sogginess; this will help keep them crisp.
Serving Suggestions
These enchiladas pair beautifully with a side of Mexican rice or a fresh green salad. For added flavor, serve with a dollop of sour cream or guacamole. If you're looking for more delicious ideas, browse more Mexican recipes to create a complete meal that includes sides like refried beans or a zesty corn chowder.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a preheated oven at 350°F until warmed through, about 15-20 minutes. You can also microwave them, covered, for quicker reheating but be mindful not to overcook, as the tortillas may become tough.
Nutrition & Diet Analysis (per serving)
Each serving of Cottage Cheese Enchiladas With Green Sauce contains roughly 1285 calories, with 12g protein, 41g carbohydrates, and 126g fat. It is an excellent source of iron (151% of the Daily Value), calcium (63% of the Daily Value), and dietary fiber (60% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 2380mg per serving (103% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can prepare the enchiladas and assemble them in the baking dish. Cover with plastic wrap and refrigerate for up to 24 hours before baking. When ready to cook, simply remove the wrap and bake as directed, adding a few extra minutes to the cooking time.
What can I use instead of chicken bouillon?
If you prefer not to use chicken bouillon, you can substitute it with vegetable broth or homemade broth. This will still give a great flavor to the sauce without making it meat-based, making the dish suitable for vegetarians.
Can I freeze the enchiladas?
Yes, you can freeze the assembled enchiladas before baking. Wrap them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. To bake, thaw in the refrigerator overnight and then bake as instructed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).