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Wednesday, July 17, 2013

Chicken Parmesan Enchiladas

I am always thinking of ways to change up our usual dishes. I came up with this idea that is a twist on pasta and Mexican night. I made a manicotti filling and rolled it into tortillas instead of pasta. It was great! It looked like manicotti, but it was much easier to make because you didn't have to boil any pasta.

I already know one question some of you will ask - what can I use instead of cottage cheese? You could substitute ricotta for the cottage cheese. I would urge you to give cottage cheese a try in this. I am a serious picky eater, and I like it in this. I don't eat cold cottage cheese, but I love it baked into casseroles. I like to use the 2% or 4% small curd cottage cheese.  If a "plain chicken" girl can eat it, I know you can too!

Chicken Parmesan Enchiladas
serves 4-6
(Printable Recipe)

  • 2 cups cooked, chopped chicken
  • 16 oz cottage cheese
  • 2 cups mozzarella cheese, divided
  • 1/4 cup parmesan cheese
  • 1 egg
  • 2 Tbsp parsley
  • 8 (8-inch) flour tortillas
  • 1 (26oz) jar spaghetti sauce
Preheat oven to 375.

Combine chicken, cottage cheese, 1 cup mozzarella cheese, parmesan cheese, egg and parsley.

Spray a 9x13 pan with cooking spray. Roll up chicken and cheese mixture in tortillas and place in pan seam side down.

Pour sauce over tortillas and top with remaining cheese.  Bake for 20-25 minutes.

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  1. Where is the chicken in the ingredients? Did I miss it? (It's 4:00 am, so I might

  2. First ingredient listed...2 cups cooked, chopped chicken =)

  3. Great twist on enchiladas! Looking forward to tying the recipe.

  4. What a fun twist on a classic!

  5. I made this last night and it was super delish - I used Newman's Own marinara. yum, yum. Next time I will use the Central Market tortillas as they ones I used turned gummy. But the filling was very good!

  6. Making tonight....will garnish with fresh basil and fresh mozzarella on top ;) Yum!


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