Ingredients
- 2 cups cooked chicken, shredded
- 2 cups cottage cheese
- 2 cups enchilada sauce (red or green)
- 1 cup corn kernels (frozen or canned)
- 1 bell pepper, diced
- 1 onion, diced
- 2 cups shredded cheese (Mexican blend or cheddar)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Tortilla chips for crunch (optional)
Equipment Needed
- Large mixing bowl
- Baking dish (9×13 inches)
- Spoon or spatula for mixing
- Oven mitts
- Cutting board and knife
- Measuring cups and spoons
Step-by-Step Instructions
To kick off this delicious casserole, preheat your oven to 350°F (175°C). In a large mixing bowl, combine the shredded chicken, cottage cheese, enchilada sauce, corn, bell pepper, onion, garlic powder, cumin, salt, and pepper. Make sure to give everything a good mix until it’s blended nicely. The cottage cheese adds a wonderful creaminess to the mix, and the smell of the spices wafting through my kitchen is just divine! (See the next page below to continue steps…)