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two beefy cottage cheese enchiladas on a plate with rice, beans, tortilla chips, queso fresco, pickled onions, and pickled jalapeno peppers
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5 from 4 votes

Beefy Cottage Cheese Enchiladas

Lean ground beef and blended cottage cheese enchilada sauce in corn tortillas with jack cheese.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 5 Servings
Calories: 460kcal
Author: Mason Woodruff

Ingredients

  • 1 pound Extra Lean Ground Beef
  • 1 packet Taco Seasoning
  • 1 cup 240g Low Fat Cottage Cheese
  • 1 1/2 cups 360g Red Enchilada Sauce
  • 10 Corn Tortillas
  • 6 oz Shredded Pepper Jack or Colby Jack Cheese

Instructions

  • Preheat your oven to 425ºF and line a half sheet pan with parchment paper.
  • Blend the cottage cheese, 3/4 cup (180g) of the enchilada sauce, and 1 oz (28g) of the pepper jack together until smooth. Set aside.
  • Cook the ground beef before adding the taco seasoning. Stir to combine and turn off the heat. Add the blended sauce and stir everything together.
  • Wrap the tortillas in a damp paper towel and microwave for 30 seconds or heat in a pan until pliable.
  • Top each tortilla with 1/3 cup (about 75g) of the beef mixture and tightly roll to seal. Place on the sheet pan, sealed side down, in 5 sets of 2 on the sheet pan. Press each set tightly together so there's no space between.
  • Top each set of 2 with the remaining enchilada sauce, about 2 generous tablespoons each. Spread the sauce around evenly to fully coat the tortillas on the tops and sides.
  • Sprinkle the remaining shredded cheese on top.
  • Bake for 10-12 minutes until the cheese is melted and the tortillas are browning aroudn the edges.

Notes

I used Siete enchilada sauce and mild taco seasoning, Mi Rancho organic corn tortillas, and Good Culture 2% cottage cheese when testing this recipe.

Nutrition

Serving: 2enchiladas | Calories: 460kcal | Carbohydrates: 33g | Protein: 37g | Fat: 15g