Ingredients
1 pound pulled rotisserie chicken
1 ½ cups (360 g) green enchilada sauce, divided
¾ cup (180 g) low-fat cottage cheese
6 oz shredded Pepper Jack or Monterey Jack cheese, divided
10 small (6-inch) corn tortillas
Instructions
- Prepare the filling:
In a blender, combine cottage cheese, ¾ cup enchilada sauce, and 1 oz shredded cheese. Blend until smooth. - Mix the chicken:
In a large bowl, combine pulled chicken with the blended sauce mixture. Stir well. - Warm the tortillas:
Wrap tortillas in a damp paper towel and microwave for 30–45 seconds until soft and pliable. - Assemble:
Add about 3 oz of chicken mixture to each tortilla. Roll tightly and place seam-side down on a parchment-lined sheet pan in 5 sets of 2. - Top:
Spoon remaining enchilada sauce evenly over the rolled tortillas. Sprinkle remaining cheese on top. - Bake:
Bake at 450°F for 10–12 minutes until cheese is melted and edges are lightly golden. - Garnish and serve:
Add desired toppings before serving.
Notes
- Warming corn tortillas prevents cracking.
- Blending the cottage cheese fully ensures a smooth, creamy texture.
- For extra spice, add diced green chiles or jalapeños to the filling.
- For a lower-fat version, reduce shredded cheese slightly and use nonfat cottage cheese.
- These enchiladas freeze very well — perfect for batch cooking.
- Prep Time: 15 min
- Cook Time: 15 min