Cream Cheese Enchilada Bake

Cream Cheese Enchilada Bake

By GeminiGoddess

Makes enough to feed 6-8 people (if you are trying to make this for less people, you can either freeze the extra for additional meals later, or you can halve the recipe by substituting 1 chicken breast instead of a whole rotisserie chicken, and using only pinto beans)


Extra virgin olive oil

1 onion, diced

2 small zucchini, diced

2-3 stalks celery, diced

Seasonings to taste: chili pwd, minced garlic, cumin, oregano, salt, & pepper

Shredded chicken (from1 rotisserie chicken)

Corn tortillas

1 can pinto beans, drained & rinsed

1 can black beans, drained & rinsed

½ cup cottage cheese

8 oz cream cheese, room temperature

16 oz pkg Mexican cheese blend, shredded

2 cans enchilada sauce


Preheat oven to 400 degrees F. Heat a large sauté pan over medium heat. Sauté onions in olive oil until translucent. Add celery, zucchini, and seasonings and sauté until zucchini and celery are tender. Add chicken and remove from heat.

In a medium mixing bowl, stir together the cottage cheese and cream cheese until smooth. You may have to warm slightly in the microwave.

In a large casserole dish, layer corn tortillas, enchilada sauce, ½ the chicken & veggie mixture, ½ the beans, ½ the cottage cheese/cream cheese mixture, and a sprinkle of Mexican cheese two times.  Place a layer of corn tortillas on top and cover with a generous amount of enchilada sauce.  Place uncovered in the oven for 30-45 minutes, until steaming hot and enchilada sauce on top has concentrated.

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