Can I use ricotta cheese instead of cottage cheese?

Absolutely! Ricotta will work wonderfully in this recipe, though the texture will be slightly different. Cottage cheese provides more moisture, so you might want to add an extra tablespoon of milk if using ricotta.

Is there a way to make this recipe vegetarian?

Definitely! Simply replace the chicken with 1½ cups of sautéed vegetables like zucchini, bell peppers, and onions, or use a 15-ounce can of black beans (drained and rinsed) for a protein-rich vegetarian alternative.

My family doesn't like cottage cheese. Will they taste it in this recipe?

The cottage cheese blends into the pie and primarily adds moisture and protein rather than a distinct flavor. Most cottage cheese skeptics can't even tell it's in there once it's baked with all the other delicious ingredients!

Can I prepare this the night before and bake it in the morning?

Yes, with a slight modification. Mix all ingredients except the shredded tortillas and refrigerate overnight. In the morning, toast the tortillas, fold them into the mixture, and then bake. This prevents the tortillas from becoming too soggy.

Shredded Tortilla Cottage Cheese Chicken Pie Recipe

Name: Shredded Tortilla Cottage Cheese Chicken Pie Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: American
Ingredients: 3 eggs; 1/2 cup milk of choice; 1 cup cottage cheese; 1 cup shredded sharp cheddar cheese; 2 burrito size low carb tortillas; 1 cup shredded cooked chicken; 2 scallions, diced; Salt and pepper to taste

This Shredded Tortilla Cottage Cheese Chicken Pie is a game-changer for busy weeknight dinners. Imagine a savory, cheese-filled pie with crispy tortilla bits throughout, tender chicken, and a protein-packed cottage cheese base—all ready in just 40 minutes! It’s like a crustless quiche meets enchilada casserole, creating a satisfying meal that’s both comforting and nutritious.

Why You’ll Love This Recipe

Incredibly Simple: With just a handful of ingredients and minimal prep work, this dish comes together in a flash—perfect for those evenings when cooking feels like a chore.
Protein-Packed: Thanks to the chicken, cottage cheese, and eggs, this pie delivers serious protein that will keep you full for hours.
Versatile: Works beautifully as a main dish for dinner, a hearty lunch, or even a protein-rich breakfast option.
Budget-Friendly: Using simple ingredients that won’t break the bank, this recipe stretches a small amount of chicken into a satisfying meal for the whole family.

Ingredients You’ll Need

Eggs: The binding agent that holds everything together and creates that perfect quiche-like texture.
Milk: Adds moisture and creaminess—use whatever type you have in your fridge.
Cottage Cheese: Provides incredible moisture, protein, and a slight tanginess that elevates the entire dish.
Sharp Cheddar Cheese: Brings that irresistible melty goodness and rich flavor—the sharper, the better for maximum impact.
Tortillas: Creates unique texture pockets throughout the pie. I’ve used low-carb, but regular flour or corn tortillas work beautifully too.
Shredded Chicken: The star protein that makes this a complete meal. Use rotisserie chicken for ultimate convenience.
Scallions: Adds a mild onion flavor and fresh color contrast.
Salt and Pepper: Essential seasonings that bring all the flavors together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetable Boosts

Fold in a handful of spinach, diced bell peppers, or sautéed mushrooms for extra nutrients and flavor.

Spice It Up

Add a diced jalapeño, a sprinkle of taco seasoning, or a few dashes of hot sauce if you enjoy a kick of heat.

Cheese Swaps

Try pepper jack for spice, monterey jack for mildness, or a Mexican cheese blend for authentic flavor.

Protein Options

Substitute the chicken with browned ground turkey, taco-seasoned beef, or black beans for a vegetarian version.

How to Make Shredded Tortilla Cottage Cheese Chicken Pie

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350°F and line an 8-inch cake pan with parchment paper for easy removal later.

Step 2: Toast the Tortillas

Place your tortillas in the preheating oven for about 7 minutes, flipping halfway through. You want them just starting to tan and crisp up. Once done, tear them into small, bite-sized pieces with your hands.

Step 3: Mix the Filling

In a medium bowl, lightly beat the eggs. Add the milk and cottage cheese, mixing until combined. Fold in the shredded cheddar, cooked chicken, and diced scallions. Season with salt and pepper to your liking.

Step 4: Add the Tortillas

Gently fold the shredded tortilla pieces into your mixture. The pieces will absorb some moisture but still maintain their texture, creating delightful crispy bites throughout the pie.

Step 5: Bake to Golden Perfection

Transfer the mixture to your prepared pan, smoothing the top evenly. Bake for 30-40 minutes until the top turns a beautiful golden brown and the center is set.

Step 6: Rest and Serve

Let the pie rest in the pan for 5 minutes before transferring to a wire rack to cool for another 10 minutes. This resting period is crucial for the pie to set properly and slice cleanly.

Pro Tips for Making the Recipe

Don’t Skip Toasting: Toasting the tortillas is essential for texture—skipping this step will result in soggy tortilla pieces.
Check for Doneness: The pie should be set in the middle but still have a slight jiggle—overbaking will make it dry.
Cheese Grating: Grate your own cheese rather than using pre-shredded for better melting and flavor.
Seasoning Strategy: If using rotisserie chicken or pre-seasoned chicken, go lighter on the added salt initially and adjust to taste.

How to Serve

Perfect Pairings

Serve with a crisp green salad dressed with lime vinaigrette or a side of roasted vegetables for a complete meal.

Upgrade with Toppings

Top individual slices with a dollop of sour cream, fresh avocado slices, pico de gallo, or a sprinkle of fresh cilantro.

Breakfast Option

Serve a slice alongside fresh fruit for a protein-packed start to your day that will keep hunger at bay until lunch.

Make Ahead and Storage

Storing Leftovers

Keep leftovers covered in the refrigerator for up to 4 days. The flavors actually improve overnight as they meld together.

Freezing

This pie freezes beautifully! Cut into individual portions, wrap in plastic wrap and foil, and freeze for up to 3 months for quick grab-and-go meals.

Reheating

For best results, reheat refrigerated slices in a 325°F oven for 10-15 minutes until warmed through. Microwave individual slices for 1-2 minutes if you’re in a hurry, though the texture won’t be quite as good.

FAQs

Can I use ricotta cheese instead of cottage cheese?

Absolutely! Ricotta will work wonderfully in this recipe, though the texture will be slightly different. Cottage cheese provides more moisture, so you might want to add an extra tablespoon of milk if using ricotta.
Is there a way to make this recipe vegetarian?

Definitely! Simply replace the chicken with 1½ cups of sautéed vegetables like zucchini, bell peppers, and onions, or use a 15-ounce can of black beans (drained and rinsed) for a protein-rich vegetarian alternative.
My family doesn’t like cottage cheese. Will they taste it in this recipe?

The cottage cheese blends into the pie and primarily adds moisture and protein rather than a distinct flavor. Most cottage cheese skeptics can’t even tell it’s in there once it’s baked with all the other delicious ingredients!
Can I prepare this the night before and bake it in the morning?

Yes, with a slight modification. Mix all ingredients except the shredded tortillas and refrigerate overnight. In the morning, toast the tortillas, fold them into the mixture, and then bake. This prevents the tortillas from becoming too soggy.

Final Thoughts

This Shredded Tortilla Cottage Cheese Chicken Pie has become my go-to solution for hectic weeknights when I need something satisfying without the fuss. It transforms simple ingredients into a comforting, protein-rich meal that never disappoints. Give this recipe a try—I’m confident it will earn a permanent spot in your dinner rotation just as it has in mine!