Mexican Cottage Cheese Chicken Enchilada Recipe
A non-veg Mexican recipe with chicken breasts, tortillas, sour cream - whisked. Ready in 1h 15m, serves 4.
Curated byMateo Hernandez🇲🇽
- 1
To begin making Mexican Cottage Cheese Chicken Enchilada Recipe, boil cleaned chicken breasts in a saucepan with enough water and shred them into pieces
chicken breasts(2)paneer (homemade cottage cheese) - grated(1 cup)cheddar cheese - grated(1/2 cup)tomato basil pasta sauce(1 cup) - 2
Heat olive oil in a wok and when the oil is hot, add the finely chopped onions and green capsicum
extra virgin olive oil(1 teaspoon)onion(1)green bell pepper (capsicum) - ¼ green capsicum(1/4 cup) - 3
Saute well
- 4
Once they are almost cooked and softened, add chopped jalapenos and mix for a minute
pickled jalapenos - sliced(2) - 5
Add shredded chicken along with taco seasoning, salt to taste and pepper powder to taste
chicken breasts(2)salt - to tasteblack pepper powder - to tastetaco seasoning(1 teaspoon)green bell pepper (capsicum) - ¼ green capsicum(1/4 cup) - 6
Pour the tomato basil pasta sauce to the wok and mix well
tomato basil pasta sauce(1 cup) - 7
Cook for about 5 minutes on medium heat or till the sauce and spices are well absorbed by the chicken
chicken breasts(2)tomato basil pasta sauce(1 cup) - 8
Remove from heat and let it cool
- 9
In another shallow frying pan whisk together sour cream and grated cottage cheese on a medium heat
sour cream - whisked(1 cup)paneer (homemade cottage cheese) - grated(1 cup)cheddar cheese - grated(1/2 cup) - 10
Season it with salt, pepper powder
salt - to tasteblack pepper powder - to tastegreen bell pepper (capsicum) - ¼ green capsicum(1/4 cup) - 11
Do a taste check and adjust spice
salt - to tasteblack pepper powder - to taste - 12
Remove the pan from heat
- 13
Lightly warm the tortillas on a flat skillet
tortillas(3) - 14
On a flat plate once the tortillas are warmed, place chicken mixture in the middle, pour some cheese mixture and spoon about a tablespoon or two, of grated cheese
chicken breasts(2)tortillas(3)paneer (homemade cottage cheese) - grated(1 cup)cheddar cheese - grated(1/2 cup) - 15
Roll the tortillas as tightly as you can
tortillas(3) - 16
Keep the oven to preheat at 160 degree centigrade
- 17
Grease a lasagna baking pan
- 18
Place the rolled tortillas in the pan
tortillas(3) - 19
Pour leftover cheese mixture and top it with grated cheese
paneer (homemade cottage cheese) - grated(1 cup)cheddar cheese - grated(1/2 cup) - 20
Bake in preheated oven for about 20-25 minutes or till all the cheese melts and a divine flavour emanates from the enchiladas
cheddar cheese - grated(1/2 cup) - 21
Serve Mexican Cottage Cheese Chicken Enchilada Recipe, a cheesy creamy Mexican delight either as a one pot dinner recipe, or along with Poblano Chili Rellenos or Cheese and Bacon Pinwheels and a dessert like Tres Leches for a wholesome weekend dinner with your best of kins
chicken breasts(2)sour cream - whisked(1 cup)paneer (homemade cottage cheese) - grated(1 cup)cheddar cheese - grated(1/2 cup)
Nutrition Facts
Per serving
Rate this recipe
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Mexican Cottage Cheese Chicken Enchilada Recipe
A non-veg Mexican recipe with chicken breasts, tortillas, sour cream - whisked. Ready in 1h 15m, serves 4.
Curated byMateo Hernandez🇲🇽
Directions
21 steps- 1
To begin making Mexican Cottage Cheese Chicken Enchilada Recipe, boil cleaned chicken breasts in a saucepan with enough water and shred them into pieces
chicken breasts(2)paneer (homemade cottage cheese) - grated(1 cup)cheddar cheese - grated(1/2 cup)tomato basil pasta sauce(1 cup) - 2
Heat olive oil in a wok and when the oil is hot, add the finely chopped onions and green capsicum
extra virgin olive oil(1 teaspoon)onion(1)green bell pepper (capsicum) - ¼ green capsicum(1/4 cup) - 3
Saute well
- 4
Once they are almost cooked and softened, add chopped jalapenos and mix for a minute
pickled jalapenos - sliced(2) - 5
Add shredded chicken along with taco seasoning, salt to taste and pepper powder to taste
chicken breasts(2)salt - to tasteblack pepper powder - to tastetaco seasoning(1 teaspoon)green bell pepper (capsicum) - ¼ green capsicum(1/4 cup) - 6
Pour the tomato basil pasta sauce to the wok and mix well
tomato basil pasta sauce(1 cup) - 7
Cook for about 5 minutes on medium heat or till the sauce and spices are well absorbed by the chicken
chicken breasts(2)tomato basil pasta sauce(1 cup) - 8
Remove from heat and let it cool
- 9
In another shallow frying pan whisk together sour cream and grated cottage cheese on a medium heat
sour cream - whisked(1 cup)paneer (homemade cottage cheese) - grated(1 cup)cheddar cheese - grated(1/2 cup) - 10
Season it with salt, pepper powder
salt - to tasteblack pepper powder - to tastegreen bell pepper (capsicum) - ¼ green capsicum(1/4 cup) - 11
Do a taste check and adjust spice
salt - to tasteblack pepper powder - to taste - 12
Remove the pan from heat
- 13
Lightly warm the tortillas on a flat skillet
tortillas(3) - 14
On a flat plate once the tortillas are warmed, place chicken mixture in the middle, pour some cheese mixture and spoon about a tablespoon or two, of grated cheese
chicken breasts(2)tortillas(3)paneer (homemade cottage cheese) - grated(1 cup)cheddar cheese - grated(1/2 cup) - 15
Roll the tortillas as tightly as you can
tortillas(3) - 16
Keep the oven to preheat at 160 degree centigrade
- 17
Grease a lasagna baking pan
- 18
Place the rolled tortillas in the pan
tortillas(3) - 19
Pour leftover cheese mixture and top it with grated cheese
paneer (homemade cottage cheese) - grated(1 cup)cheddar cheese - grated(1/2 cup) - 20
Bake in preheated oven for about 20-25 minutes or till all the cheese melts and a divine flavour emanates from the enchiladas
cheddar cheese - grated(1/2 cup) - 21
Serve Mexican Cottage Cheese Chicken Enchilada Recipe, a cheesy creamy Mexican delight either as a one pot dinner recipe, or along with Poblano Chili Rellenos or Cheese and Bacon Pinwheels and a dessert like Tres Leches for a wholesome weekend dinner with your best of kins
chicken breasts(2)sour cream - whisked(1 cup)paneer (homemade cottage cheese) - grated(1 cup)cheddar cheese - grated(1/2 cup)
About this recipe
A non-veg Mexican recipe with chicken breasts, tortillas, sour cream - whisked. Ready in 1h 15m, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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