Creamy Green Enchilada Chicken Cottage Cheese Bake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat and prepare: Preheat the oven to 400°F / 200°C. Grease a baking dish (9x13 inches or similar) with a little oil or nonstick spray.

Step 2

2️⃣ Make the custard: In a medium bowl, whisk the blended cottage cheese with the eggs, green enchilada sauce (or salsa verde), taco seasoning, and a pinch of salt and pepper until smooth and evenly combined.

Step 3

3️⃣ Combine filling: Fold the shredded chicken into the cottage-cheese mixture until the chicken is evenly coated. Stir in most of the shredded cheese and, if using, the diced green chiles—reserve a small handful of cheese for topping.

Step 4

4️⃣ Assemble: Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining cheese over the top and arrange jalapeño slices (if using) or additional chiles/seasonings as desired.

Step 5

5️⃣ Bake: Bake in the preheated oven for 22–28 minutes, or until the center is set, the top is bubbly, and the edges are lightly golden.

Step 6

6️⃣ Rest and serve: Remove from the oven and let rest for 10 minutes to firm up before slicing. Garnish with chopped cilantro and lime zest if desired. Serve warm.