Cottage Cheese Enchiladas Vegetarian
Transform your dinner table with these flavorful and satisfying Cottage Cheese Enchiladas, a vegetarian delight that’s as wholesome as it is indulgent. Packed with a creamy cottage cheese and sautéed vegetable filling featuring onions, zucchini, and bell peppers, these enchiladas offer a vibrant twist on a classic dish. Wrapped in tender corn tortillas, smothered with rich red enchilada sauce, and topped with bubbly melted cheddar and Monterey Jack cheeses, this recipe is both comforting and nutritious. Spiced with cumin, chili powder, and a hint of garlic, it brings bold, authentic flavors without relying on meat. Ready in just 45 minutes, these enchiladas make the perfect weeknight meal or an impressive option for entertaining. Garnish with sour cream, avocado slices, and fresh cilantro for a restaurant-quality finish!
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Recipe Information
Ingredients
- 8 pieces Corn tortillas
- 2 cups Cottage cheese
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 cups Red enchilada sauce
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 1 medium Red bell pepper, diced
- 1 medium Zucchini, diced
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Sour cream (optional, for serving)
- 1 medium Avocado, sliced (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and zucchini, and sauté for 5 minutes, or until the vegetables soften.
Stir in the minced garlic, ground cumin, chili powder, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant. Remove from heat and let cool slightly.
In a mixing bowl, combine the sautéed vegetables with the cottage cheese and fresh cilantro. Stir well to combine.
Warm the corn tortillas slightly in the microwave or in a skillet to make them pliable.
Spoon about 1/4 cup of the filling mixture onto the center of each tortilla. Roll each tortilla tightly and place it seam-side down in the prepared baking dish.
Pour the red enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered.
Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Serve warm, garnished with sour cream and sliced avocado, if desired.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2231 mg | 97% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 12.5 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 624 mg | 48% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 723 mg | 15% | |
*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.
