Chicken Parmesan Enchiladas – SO good!! Chicken, cottage cheese, mozzarella, parmesan cheese, egg and parsley wrapped in flour tortillas and topped with spaghetti sauce. Fun twist on our usual manicotti! YUM! #chicken #casserole

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!

Yield: serves 4 to 6Print Recipe

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Chicken Parmesan Enchiladas

prep time: 5 MINScook time: 25 MINStotal time: 30 mins

ingredients:

• 2 cups cooked, chopped chicken
• 16-oz cottage cheese
• 2 cups mozzarella cheese, divided
• ¼ cup parmesan cheese
• 1 egg
• 2 Tbsp parsley
• 8 (8-inch) flour tortillas
• 1 (26-oz) jar spaghetti sauce

instructions:

1. Preheat oven to 375ºF.
2. Combine chicken, cottage cheese, 1 cup mozzarella cheese, parmesan cheese, egg and parsley.
3. Spray a 9×13 pan with cooking spray. Roll up chicken and cheese mixture in tortillas and place in pan seam side down.
4. Pour sauce over tortillas and top with remaining cheese.  Bake for 20-25 minutes.

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