Easy dinners. Plenty of protein. No complicated prep.
WeeknightProtein

Recipes / 30-Minute Dinners

30-minute dinner

Creamy Cottage Cheese Chicken Enchilada Skillet

Creamy, cheesy, and ready in 30 minutes, this one-pan enchilada skillet packs chicken, black beans, and an estimated 44 grams of protein into every serving.

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Creamy chicken enchilada skillet topped with melted cheese and cilantro
Total time
30 min
Serves
4
Est. protein
44g

Why this one is weeknight-friendly

  • It is ready in 30 minutes. Cooked chicken keeps the prep short and gets dinner moving fast.
  • Everything comes together in one skillet. The tortilla strips soften right in the sauce, so there is no rolling or separate assembly.
  • The protein is built in. Chicken, cottage cheese, black beans, and Monterey Jack add up to an estimated 44 grams per serving.
  • The sauce stays creamy. Blending cottage cheese with enchilada sauce gives the skillet a smooth, rich base without adding another pan.

A few helpful tips

  • Start with fully cooked chicken. Rotisserie chicken or leftover roasted chicken both keep this recipe quick.
  • Blend the sauce until smooth. A smoother cottage cheese mixture will fold into the skillet more evenly.
  • Turn down the heat before adding the cottage cheese. Gentle heat helps the sauce stay creamy instead of separating.
  • Check the center, not just the edges. The middle of the skillet should reach 165°F before serving.

Easy swaps

Prefer green enchilada sauce? Use it in place of the red. Pinto beans can stand in for black beans, and any mild melting cheese can replace the Monterey Jack. Adjust the timing and seasoning as needed.

Common questions

What kind of chicken works best?

Any fully cooked, shredded chicken works here. Rotisserie chicken is the fastest option, while leftover baked or poached chicken works just as well.

Can I use flour tortillas?

Corn tortillas hold their shape a little better in the sauce. Flour tortillas will soften more quickly and may give the skillet a thicker texture.

Is this recipe gluten-free?

The listed ingredients can be gluten-free, but enchilada sauce, tortillas, spices, and packaged chicken can vary by brand. Check every label if you need to avoid gluten.

Save the leftovers

Keep leftovers covered in the refrigerator for up to 3–4 days. Reheat to 165°F before serving. If the skillet looks a little dry, stir in a spoonful of water or enchilada sauce to loosen it up.

Food-safety guidance: USDA leftovers and food safety.

The recipe

Creamy Cottage Cheese Chicken Enchilada Skillet

10 min prep · 20 min cook

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1 cup cottage cheese
  • 1 (10-ounce) can red enchilada sauce, divided
  • 2 cups shredded cooked chicken
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 6 small corn tortillas, cut into 1-inch strips
  • 1 cup shredded Monterey Jack cheese
  • 2 tablespoons chopped cilantro, optional
  • 1 lime, cut into wedges, optional

Contains: Milk

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
  2. Add the garlic, chili powder, cumin, and salt. Cook while stirring for 30 seconds.
  3. Blend the cottage cheese with 1/2 cup of the enchilada sauce until mostly smooth.
  4. Add the cooked chicken, black beans, corn, tortilla strips, and remaining enchilada sauce to the skillet. Stir and cook until bubbling, about 5 minutes.
  5. Reduce the heat to medium-low and fold in the cottage cheese mixture. Sprinkle Monterey Jack over the top, cover, and cook until the cheese melts and the center reaches 165°F, about 7–10 minutes.
  6. Remove from the heat. Top with cilantro, if using, and serve with lime wedges, if using.

Food safety: Use a food thermometer to confirm the reheated chicken mixture reaches 165°F. Refrigerate leftovers within 2 hours.

About the protein estimate44g per serving is an estimate based on standard ingredient data. Brands, substitutions, and portion sizes change the result. View the source.