Ingredients
- 2 tbsp olive oil
- 1.5 cups carrots, diced small
- 1.5 cups celery, diced small
- 1/2 large yellow onion, diced small
- 1lb ground chicken
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups cottage cheese
- 1.5 cups buffalo sauce (divided)
- 3 cups shredded cheddar cheese (divided)
- 8 10-inch tortillas
- 10oz enchilada sauce
Instructions
- Preheat oven to 375F and grease 9×13 casserole dish.
- Heat a large skillet or dutch oven with olive oil. Once hot, add in diced carrots, celery, and onion. Cook for 8-10 minutes or until softened.
- Add in ground chicken and break up. Once almost all the way cooked through, add garlic, salt and pepper, and cook another two minutes then turn off heat.
- While chicken is cooking, in a bowl, mix together cottage cheese and 1 cup buffalo sauce. Pour mixture into chicken mixture and stir until all combined.
- Add 1/4 cup of enchilada sauce to bottom of casserole dish.
- Lay out tortilla, add 1 cup of chicken mixture, and sprinkle with 1/4 cup cheese. Roll up and add to casserole dish, continuing with remaining tortillas until all 8 are filled.
- Drizzle with remaining enchilada sauce and buffalo sauce. Then sprinkle with remaining 1 cup of cheese.
- Bake for 35 minutes. Let cool 10 minutes before serving.
Category: dinner, lunch, meal-prep, buffalo chicken
Method: oven
Cuisine: American
