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Creamy Chicken Enchilada Skillet with Cottage Cheese Recipe

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4.1 from 12 reviews

This Creamy Chicken Enchilada Skillet is a comforting, protein-packed one-pan meal perfect for busy weeknights. Featuring tender chicken, black beans, corn, and a luscious blend of red and green enchilada sauces with cottage cheese for creaminess, it’s topped with crispy tortillas and melted Monterey Jack cheese. Easy to prepare and full of flavor, it’s ideal for families or meal prepping.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 6 large flour tortillas, cut into 1 inch squares
  • 2 tbsp avocado oil or olive oil, divided
  • 1 lb chicken breast, cooked and chopped or shredded
  • 1/2 medium yellow onion, diced
  • 2 cups frozen corn
  • 1 (14 oz) can black beans, drained and rinsed
  • 2 cups red enchilada sauce
  • 1 cup green enchilada sauce
  • 3/4 cup whipped cottage cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/3 cup chopped fresh cilantro

Instructions

  1. Toast Tortillas: Heat a skillet over medium-high heat and add 1 tablespoon of oil. Add the cut tortilla squares and sauté, flipping occasionally, until they turn golden brown. This step adds a crispy texture to the tortillas. Once done, remove them from the skillet and keep the pan hot.
  2. Sauté Veggies and Chicken: Add the remaining tablespoon of oil to the hot skillet. Toss in diced onion, frozen corn, rinsed black beans, and shredded cooked chicken. Sauté the mixture for 3 to 5 minutes to combine flavors and warm the ingredients.
  3. Add Sauces and Simmer: Pour in the red and green enchilada sauces, stirring well to combine. Let the mixture simmer for 5 to 7 minutes until hot and flavors meld. Meanwhile, preheat your oven broiler to prepare for finishing the dish.
  4. Create Creamy Base: Stir in whipped cottage cheese thoroughly until the mixture becomes smooth and creamy. Fold half of the toasted tortilla squares into this creamy mixture, incorporating them evenly.
  5. Assemble and Broil: Top the creamy skillet mixture with the remaining toasted tortillas, then sprinkle shredded Monterey Jack cheese evenly over the top. Transfer the skillet to the oven broiler and cook for 2 to 4 minutes until the cheese melts and becomes golden and bubbly.
  6. Garnish and Serve: Remove the skillet from the oven and let it cool for 10 minutes to set. Garnish with chopped fresh cilantro before serving for a fresh, vibrant finish.

Notes

  • Using cooked chicken breast saves time; rotisserie chicken works well for convenience.
  • To make this dish gluten-free, substitute the flour tortillas with gluten-free ones or corn tortillas.
  • Whipped cottage cheese adds creaminess without the heaviness of sour cream or cream cheese.
  • If you prefer spicy, add a pinch of chili powder or chopped jalapeños when sautéing the veggies.
  • Leftovers reheat well in the microwave or on the stovetop with a splash of water to maintain creaminess.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Low Fat

Find it online: https://dishiary.com/creamy-chicken-enchilada-skillet-with-cottage-cheese-recipe/