These creamy Green Chicken Enchiladas are packed with shredded chicken, melty cheddar, and a protein boost from Good Culture cottage cheese and sour cream. Topped with a tangy green sauce, they bake up in just 15 minutes—perfect for a fast, flavorful weeknight dinner.
Ingredients:
12 oz jar green enchilada sauce
1 cup Good Culture Organic Whole Milk Cottage Cheese
½ cup green enchilada sauce
½ teaspoon salt
1.25 teaspoon garlic powder
1.25 teaspoon cumin
2 cups shredded chicken
¾ cup shredded sharp cheddar, divided
8 tortillas
½ cup Good Culture Organic Sour Cream
Topping (optional)
Chopped tomatoes, chopped red onion, cilantro, squeeze of lime juice, pinch of salt
Directions:
Preheat the oven to 425F.
Blend together Good Culture cottage cheese ½ cup green enchilada sauce, ½ teaspoon salt, ¾ teaspoon garlic powder, ¾ teaspoon cumin.
Stir shredded chicken into cottage cheese mixture along with ¼ cup shredded cheddar cheese.
Pour ¼ cup of green enchilada sauce to the bottom of the casserole dish.
Add 2-3 tablespoons of the enchilada filling mixture to the tortilla, then roll up the tortillas, placing them seam side down in the casserole dish.
Blend together ½ cup of sour cream, the remaining enchilada sauce, ½ teaspoon garlic powder and ½ teaspoon cumin. Pour this mixture over the enchiladas and top with ½ cup shredded cheese.
Bake in 425F oven for 15 minutes.
Chop the tomatoes and lettuce and serve.