Cottage Enchilada
Creamy cottage cheese and green chile enchiladas with a rich sauce, perfect for comforting family dinners or casual gatherings with bold flavors.
Ingredients
Instructions
- Drain the green chiles, remove seeds, and cut into 12 strips.
- Cook the corn tortillas according to package directions.
- Combine sour cream, cottage cheese, salt, and pepper; reserve 1/2 cup of the mixture.
- Spread the remaining mixture on 12 tortillas.
- Top each with a strip of green chile and a strip of American cheese.
- Place seam side down in a casserole dish.
- Mix 1/2 cup of the reserved mixture with enchilada sauce and pour over the assembled enchiladas.
- Bake at 350°F (175°C) for 25 to 30 minutes until heated through and bubbly.
Tips & Substitutions
For a spicier kick, consider adding diced jalapeños or a sprinkle of cayenne pepper to the cheese mixture. You can substitute ricotta for cottage cheese if desired, or use a blend of different cheeses for added flavor. Ensure the corn tortillas are heated until pliable to prevent cracking when rolling. If you're short on time, ready-made enchilada sauce works well for convenience.
Serving Suggestions
Serve your Cottage Enchiladas with a side of Mexican rice or a fresh green salad for a complete meal. Top with chopped cilantro, diced tomatoes, or sliced avocados for added freshness. These enchiladas pair beautifully with the 8 Layer Bean Dip for an appetizer or snack. For a comforting dinner, consider serving with a side of sour cream and guacamole.
Storage & Reheating
Leftover Cottage Enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions for a quick meal, just be careful not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Cottage Enchilada contains roughly 92 calories, with 5g protein, 17g carbohydrates, and 1g fat. It is an excellent source of vitamin C (92% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 723mg per serving (31% 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 this recipe ahead of time?
Absolutely! You can assemble the enchiladas in advance and store them in the refrigerator, covered, for up to 24 hours before baking. Just mix the enchilada sauce with the reserved cheese mixture just before baking to keep flavors fresh.
Can I use flour tortillas instead of corn?
Yes, you can use flour tortillas, but keep in mind that they may yield a different texture. Flour tortillas tend to be softer and may not hold as well when baked. Heat them slightly before filling to make rolling easier.
Is this recipe suitable for vegetarians?
Yes, this Cottage Enchilada recipe is vegetarian-friendly! It features no meat, relying instead on the delicious combination of cottage cheese, sour cream, and green chiles. For a heartier vegetarian meal, consider adding black beans or sautéed vegetables to the filling.
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).