Cottage Cheese Chicken Enchiladas

Sneak in more protein! Our Cottage Cheese Chicken Enchiladas offer a healthier alternative to your favorite comfort foods. Made with Belfonte Cottage Cheese, these enchiladas serve up an extra scoop of protein with every bite and your family won’t know the difference!


2 cups Belfonte Cottage Cheese
1/2 cup Belfonte Sour Cream
2-3 chicken breasts, cooked and shredded
1 onion, diced
1 7 oz can of green chilies, diced
1 Tbsp vegetable oil
1 packet taco seasoning
10-12 corn or flour tortillas, medium size
1 10 oz can red enchilada sauce
2 cups Monterrey Jack cheese
Salt & Pepper to taste


Boil large pot of water and add egg noodles. Cook per package directions and add peas to the water one minute prior to when noodles are done. Drain and set aside. In large pot, melt butter over medium heat. Stir in flour and whisk for 3 minutes, creating a roux. Gradually pour in Belfonte Vitamin D Milk and continue whisking. Bring to a simmer, whisking so the milk doesn’t burn. Cook for 2 minutes or until the sauce has thickened. Remove from heat and stir in the salt and garlic powder. Blend in the cheese to the mixture until melted. Stir in tuna and parsley. Slowly add the noodles and peas and mix until coated. Combine Parmesan cheese and Ritz crackers and sprinkle over the top. Serve immediately.