Cottage Cheese Enchiladas

The Ultimate Comfort Food Fusion

Cottage Cheese Enchiladas might sound a little unexpected, but they are an absolute game-changer for anyone craving a mix of comfort, nutrition, and indulgence all in one bite. Enchiladas are traditionally stuffed with ingredients like chicken or beef, but this version brings cottage cheese to the forefront, elevating a classic dish into something creamy, tangy, and rich in protein without being heavy. If you’re someone who loves a little twist on familiar dishes or simply looking for a delicious vegetarian alternative, these cottage cheese enchiladas will quickly become a household favorite.

“Good food is the foundation of genuine happiness.”

Auguste Escoffier

With a soft, melt-in-your-mouth tortilla wrapping around a luscious, cheesy filling, balanced by a flavorful homemade enchilada sauce, this recipe strikes a perfect harmony between taste and texture. Whether you’re feeding a crowd or prepping a wholesome weeknight dinner, these enchiladas are satisfying, comforting, and surprisingly easy to make. Let’s take a deep dive into this recipe that promises not just flavor but nourishment for both body and soul.

Why You’ll Love This Cottage Cheese Enchiladas Recipe

• Creamy and Cheesy: The cottage cheese offers a lighter but still creamy alternative to more traditional heavy cheese fillings, blending beautifully with the spices and sauce.
• High in Protein: If you’re looking for a vegetarian dish packed with protein, look no further. Cottage cheese is a rich source of protein, making these enchiladas not just delicious but nutritious.
• Quick and Easy: While the flavors are deep and complex, the process of making these enchiladas is delightfully simple. Even if you’re a kitchen newbie, you can whip this up like a pro.
• Customizable: Not a fan of cottage cheese? You can easily swap it for ricotta, or add more veggies like spinach or mushrooms to the filling.
• Crowd-Pleaser: Whether you’re hosting a casual dinner or meal-prepping for the week, this recipe works wonders for a variety of settings and occasions.

How to Make Cottage Cheese Enchiladas

Ingredients:

For the Filling

• 2 cups cottage cheese
• 1 cup shredded cheese (cheddar or Monterey Jack)
• 1 small onion, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro

the Sauce

• 2 tablespoons olive oil
• 1 tablespoon flour
• 2 cups tomato sauce
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste

the Enchiladas

• 10 corn tortillas
• 1 cup shredded cheese (for topping)
• Fresh cilantro (for garnish)

Step-by-Step Instructions

1. Prepare the Cottage Cheese Filling:
   In a large bowl, mix together the cottage cheese, shredded cheese, chopped onions, garlic powder, cumin, paprika, chili powder, and cilantro. Season with salt and pepper to taste. Set aside.
2. Make the Enchilada Sauce:
   Heat the olive oil in a saucepan over medium heat. Add the flour and cook, stirring constantly, until golden brown (about 1 minute). Gradually whisk in the tomato sauce, cumin, chili powder, oregano, garlic powder, and smoked paprika. Allow the sauce to simmer for about 5 minutes, until slightly thickened. Season with salt and pepper.
3. Soften the Tortillas:
   Warm the tortillas in a skillet or microwave for a few seconds until they are soft and pliable. This will make them easier to roll without cracking.
4. Assemble the Enchiladas:
   Preheat your oven to 375°F (190°C). Spread a thin layer of the enchilada sauce over the bottom of a greased baking dish. Spoon about 2 tablespoons of the cottage cheese filling into the center of each tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
5. Top and Bake:
   Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they’re all coated. Sprinkle the top with shredded cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
6. Serve:
   Once baked, garnish with fresh cilantro and serve hot. These enchiladas pair wonderfully with a side of Spanish rice or a fresh salad.

Tips for the Perfect Cottage Cheese Enchiladas

• Draining Cottage Cheese: If your cottage cheese is too watery, drain it using a fine mesh sieve or cheesecloth to prevent the filling from becoming too wet.
• Cheese Variety: While cheddar or Monterey Jack works perfectly, you can also experiment with pepper jack for an extra kick or gouda for a smoky flavor.
• Tortilla Hack: If you find your corn tortillas cracking when rolling, try lightly frying them for a few seconds on each side. This will make them more pliable and easier to work with.
• Make Ahead: You can prepare both the sauce and the filling ahead of time. Assemble the enchiladas the day before and refrigerate. Simply bake them when you’re ready to eat!
• Freezing: These enchiladas freeze well. Just assemble them without baking, freeze, and bake them directly from frozen when needed, adding about 15-20 extra minutes to the baking time.

Cottage Cheese Enchiladas Recipe FAQ

Cottage Cheese Enchiladas

Thomas J. Moss

Unbelievably Creamy Cottage Cheese Enchiladas: The Comfort Dish You Didn

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 5

Calories 350 kcal

Equipment

• – Mixing bowls
• Baking dish,
• saucepan, skillet

Ingredients

  

• For the Filling
• 2 cups cottage cheese
• 1 cup shredded cheese cheddar or Monterey Jack
• 1 small onion finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro
• For the Sauce
• 2 tablespoons olive oil
• 1 tablespoon flour
• 2 cups tomato sauce
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• For the Enchiladas
• 10 corn tortillas
• 1 cup shredded cheese for topping
• Fresh cilantro for garnish

Instructions

 

• Prepare the Cottage Cheese Filling:
• In a large bowl, mix together the cottage cheese, shredded cheese, chopped onions, garlic powder, cumin, paprika, chili powder, and cilantro. Season with salt and pepper to taste. Set aside.
• Make the Enchilada Sauce:
• Heat the olive oil in a saucepan over medium heat. Add the flour and cook, stirring constantly, until golden brown (about 1 minute). Gradually whisk in the tomato sauce, cumin, chili powder, oregano, garlic powder, and smoked paprika. Allow the sauce to simmer for about 5 minutes, until slightly thickened. Season with salt and pepper.
• Soften the Tortillas:
• Warm the tortillas in a skillet or microwave for a few seconds until they are soft and pliable. This will make them easier to roll without cracking.
• Assemble the Enchiladas:
• Preheat your oven to 375°F (190°C). Spread a thin layer of the enchilada sauce over the bottom of a greased baking dish. Spoon about 2 tablespoons of the cottage cheese filling into the center of each tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
• Top and Bake:
• Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they’re all coated. Sprinkle the top with shredded cheese. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
• Serve:
• Once baked, garnish with fresh cilantro and serve hot. These enchiladas pair wonderfully with a side of Spanish rice or a fresh salad.

Notes

• Ensure the cottage cheese is drained to avoid excess moisture in the filling.

• Feel free to adjust the spice level to your liking by adding more chili powder or even a pinch of cayenne.

Nutrition Information (per serving, approximate)

Calories: 350 | Carbohydrates: 25g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5g | Sodium: 750mg | Potassium: 350mg | Fiber: 3g | Sugar: 3g | Vitamin C: 6% | Calcium: 25% | Iron: 10%

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