Easy Rotisserie Chicken Cottage Cheese Enchiladas
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Enchiladas are my go-to order at a Mexican restaurant, I love them in all flavor and protein varieties. These easy rotisserie chicken enchiladas are perfect for those nights when your craving enchiladas but we’re keeping these simple and lightened up in the best ways. 👌🏻
Made with canned enchilada sauce and store-bought rotisserie chicken, most of the work is done for you. Instead of overstuffing with cheese, we add cottage cheese to the filling, which adds richness and protein.
These are great for meal prep and you can add your favorite toppings so everyone gets what they want. Serve with a side of Mexican rice and refried beans to make this a restaurant-worthy meal. For more enchiladas, try these fan favorite lazy enchiladas which require no rolling!
Why you’ll love this recipe
- 34 grams of protein per serving.
- Great for a busy weeknight.
- Simple pantry staple ingredients.
Ingredients and Substitutions:
These are the main ingredients and substitutions for these easy rotisserie chicken enchiladas. See the recipe card below for the full ingredient list and instructions.
- Shredded Rotisserie Chicken: this is the key to making these quick and easy but you can also cook chicken breast and shred it yourself or use leftover chicken.
- Low Fat Cottage Cheese: used in the chicken enchilada filling. Use full fat if preffered.
- Red Enchilada Sauce: you need two, 20 ounc cans of enchilada sauce. If you have a favorite homemade enchilada sauce, go for it. You can also use 1 can of enchilada sauce and 1 can tomato sauce. Green enchilada sauce is great with these, too.
- White Corn Tortillas: I’m using standard size corn tortillas. You can use large corn tortillas (often called King Size or Super Size) but you’ll need to adjust the amount of filling in each or make less. Four tortillas work great as well.
- Mozzarella Cheese: I use pre-shredded cheese to make my life easier, you can use any cheese or blend you love.
- Mexican Blend Cheese: Monterey Jack cheese, pepper jack, cheddar cheese, etc.
Variations
- Add black beans or pinto beans to the filling.
- Add fresh cilantro, avocado slices, green onion, pico de gallo or black olives to the top.
- Add avocado Mexican crema.
Dietary Modifications
- These are gluten-free, as is.
- Dairy-free will be hard since this is a dairy heavy recipe.
How to make these easy chicken enchiladas (a step-by-step visual guide):
Step 1: prep chicken and roll enchiladas
Preheat the oven to 350 degrees Fahrenheit. While the oven preheats, remove the chicken from the bone and discard the skin. Add the shredded chicken to a large bowl. Add the cottage cheese and 2 Tbsp. of the enchilada sauce. Mix to fully combine (image 1). Wrap the tortillas in a damp paper towel and heat in the microwave for 30 seconds (image 2). Flip and heat for another 15-20 seconds until the tortillas are soft and pliable.
Add a small amount of enchilada sauce to the bottom of the baking dish. You will split the mozzarella cheese and chicken mixture between all 10 tortillas. Lay out one tortillas and top down the center with cheese and chicken (image 3), roll and place in a 9 x 13 inch baking dish (image 4). Repeat with all 10 tortillas. (See step-by-step pictures if you need help rolling.)
Step 2: add sauce, cheese and bake
Once all 10 tortillas a rolled and in the dish (image 5) (you may have to squeeze them in, it’s ok!), top with the remaining sauce (image 6) and shredded Mexican cheese (image 7). Place the rolled tortillas in the oven for 20-25 minutes until the cheese is melted and bubbly (image 8). Remove and serve, top with your favorite enchilada toppings.
Expert Tip!
Place seam-side down in the casserole dish so tortillas stay in place.
Recipe FAQs
Store leftovers in an airtight container in the fridge. I simply microwave to reheat.
You bet!! Use ground beef, turkey, chicken or even small shirmp for a delicious twist.
Check out our other easy recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Rotisserie Chicken Enchiladas
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Ingredients
- 1 rotisserie chicken, shredded and skin removed 16 oz.
- 1/2 cup low-fat cottage cheese 110g
- 2, 20 oz. cans red enchilada sauce total 40oz.
- 10 white corn tortillas, Guerra brand, standard size
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Mexican cheese blend 56g
Topping Ideas
- black olives
- cilantro
- red onion
- greek yogurt or sour cream
- salsa
- avocado
Instructions
- Preheat the oven to 350 degrees Fahrenheit. While the oven preheats, remove the chicken from the bone and discard the skin. Add the shredded chicken to a large mixing bowl. Add the cottage cheese and 2 Tbsp. of the enchilada sauce. Mix to fully combine.
- Wrap the tortillas in a damp paper towel and heat in the microwave for 30 seconds. Flip and heat for another 15-20 seconds until the tortillas are soft and pliable.
- Add a small amount of enchilada sauce to cover the bottom of the baking dish. You will split the mozzarella cheese and chicken mixture between all 10 tortillas. Lay out one tortillas and top down the center with cheese and chicken, roll and place in a 9 x 13 inch baking dish. Repeat with all 10 tortillas. (See step-by-step pictures if you need help rolling.) You will have the squeeze them to get all 10 in and that’s ok!
- Once all 10 tortillas a rolled and in the dish, top with the remaining enchilada sauce and shredded Mexican cheese. Place in the oven for 20-25 minutes until the cheese is melted and bubbly.
- Remove and serve, top with your favorite enchilada toppings like cilantro, red onion, greek yogurt (higher protein in place of sour cream and a delicious swap), hot sauce and enjoy.
Notes
- You can blend the cottage cheese first if needed but it’s not necessary.
- If you want less sauce use 1, 20 oz. can of enchilada sauce.
- You can use King Size or Super Size white corn tortillas but keep in mind they will use up more filling.
- Nutritional information is an estimate and will vary with substitutions.
Delicious recipe and a great way to use rotisserie chicken. I used about half the amount of chicken and added black beans – really tasty!
So glad you loved it!
Sooo yummy! I wanted to use what I had on hand so subbed rotisserie chicken for crockpot chicken thighs cooked in green salsa and flour tortillas. Next time I will definitely use corn tortillas, flour was good but a little too gummy. This recipe was so easy, very filling and will definitely be on repeat!
yum!!!