Cottage Cheese Cheddar Enchiladas with Taco Sauce
Indulge in the hearty, flavor-packed goodness of Cottage Cheese Cheddar Enchiladas with Taco Sauce, a vibrant twist on classic enchiladas that's both creamy and satisfying. This easy-to-make recipe features the perfect balance of rich cottage cheese and sharp cheddar, blended with aromatic spices like cumin, chili powder, and garlic for a filling that's as comforting as it is flavorful. Tender corn tortillas are rolled around this cheesy filling, smothered in zesty taco sauce, and topped with a golden layer of bubbling cheddar. Finished with fresh cilantro and green onions for a burst of color and freshness, these enchiladas are oven-baked to perfection in just 25 minutes. Perfect for busy weeknights or casual dinner gatherings, serve them hot with a side of Spanish rice or a crisp garden salad for a wholesome, crowd-pleasing meal that’s sure to earn a permanent spot in your recipe rotation.
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Recipe Information
Ingredients
- 8 pieces corn tortillas
- 2 cups cottage cheese
- 2 cups sharp cheddar cheese, grated
- 2 cups taco sauce
- 3 stalks green onions, sliced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray.
In a large mixing bowl, combine the cottage cheese, 1 cup of grated cheddar cheese, green onions, ground cumin, chili powder, garlic powder, salt, and pepper. Mix well until thoroughly combined.
Heat the corn tortillas one at a time in a dry skillet or microwave for a few seconds to make them pliable.
Spoon about 2-3 tablespoons of the filling onto the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Once all enchiladas are arranged in the baking dish, pour the taco sauce evenly over the top, ensuring each enchilada is coated.
Sprinkle the remaining 1 cup of grated cheddar cheese over the taco sauce-covered enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with fresh cilantro, if desired, before serving.
Serve the enchiladas hot, paired with a fresh side salad or Spanish rice for a complete meal.
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.4 g | 144% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 6655 mg | 289% | |
| Total Carbohydrate | 232.5 g | 85% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 41.9 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 2142 mg | 165% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
