Cottage Cheese Chicken Enchilada Bake

A creamy chicken enchilada bake layered with cottage cheese, tortillas, enchilada sauce, and cheddar, ready in about 40 minutes.

Prep: 15 min · Cook: 25 min · Yield: 6 · Method: Oven

Ingredients

• 2 cups cooked chicken
• 8 corn tortillas
• 1 cup cottage cheese
• 1.5 cups red enchilada sauce
• 1 cup shredded cheddar cheese
• 0.5 medium yellow onion
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Preheat the oven to 375°F. Lightly grease an 8-inch square baking dish. (about 10 min) — 375°F
2. Chop the onion and shred the cooked chicken if needed. Combine the chicken, onion, chili powder, cumin, salt, and pepper. (about 5 min)
3. Spread 1/2 cup enchilada sauce in the dish. Layer 4 tortillas, half the chicken mixture, half the cottage cheese, and 1/2 cup sauce. Repeat with the remaining tortillas, chicken, cottage cheese, and sauce. (about 5 min)
4. Top evenly with the cheddar cheese. Bake uncovered for 20 to 25 minutes, until the sauce is bubbling and the center reaches 165°F. (about 25 min) — 375°F
5. Rest the casserole for 5 minutes before cutting and serving. (about 5 min)