Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 (28 oz) can red enchilada sauce
- 2 cups full-fat cottage cheese
- 1 (4 oz) can diced green chiles, drained
- 1/2 cup chopped onion, sautéed
- 12–14 corn tortillas
- 3 cups shredded cheddar or Mexican-blend cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Pour the enchilada sauce into a saucepan and simmer over medium heat for 10 minutes, stirring occasionally, until it has reduced and thickened slightly.
- In a large bowl, combine the shredded chicken, cottage cheese, drained green chiles, and sautéed onion. Stir in 1 cup of the shredded cheese.
- Spread 1/2 cup of the thickened enchilada sauce in the bottom of the dish.
- Arrange 6-7 corn tortillas to cover the bottom (they will overlap).
- Spread the entire chicken and cottage cheese mixture over the tortillas.
- Top with another 6-7 tortillas.
- Pour the remaining enchilada sauce over the top, spreading to the edges.
- Sprinkle with the remaining 2 cups of cheese.
- Bake, uncovered, for 30-35 minutes, until hot and bubbly.
Notes
- Use corn tortillas for better texture.
- Simmer the enchilada sauce to thicken it and avoid soggy tortillas.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg