Cottage Cheese Enchiladas with Sweet Riesling: A Surprisingly Delicious Pairing
Every now and then, I reach for my favorite baking dish because one craving always finds its way back into the kitchen—my cottage cheese enchiladas. They may not sound glamorous at first (poor cottage cheese never gets invited to the cool food parties), but trust me… these enchiladas know how to impress.
Made with just a handful of ingredients, they take a little time to prepare, but every cheesy, bubbling bite is worth it. The creamy cottage cheese filling becomes rich and comforting once baked, while the spicy enchilada sauce adds just enough heat to keep things interesting. Top it all off with sautéed green onions, and suddenly dinner feels like a celebration.
Now let’s talk about the real magic: what wine pairs with enchiladas? My favorite answer is a chilled glass of sweet Riesling. The natural sweetness of Riesling helps cool the spice from the sauce, while its bright acidity keeps the creamy filling from feeling too heavy. It’s refreshing, balanced, and dangerously easy to keep sipping. For more information about food & wine pairing: Sip & Savor: The Art of Matching Wine with Food.
If Riesling isn’t on hand, a slightly sweeter Chenin Blanc also works beautifully. It brings juicy fruit flavors and enough freshness to handle the spice without starting a kitchen feud.
I never imagined I’d become obsessed with cottage cheese enchiladas, yet here we are. Life is full of surprises—some of them come baked in sauce with a glass of wine nearby.
Why Sweet Riesling Works with Cottage Cheese Enchiladas
- Sweetness balances spicy enchilada sauce
- Crisp acidity cuts through creamy cheese filling
- Fruity flavors brighten savory ingredients
- Low to moderate alcohol keeps the heat from feeling hotter
My home-made Cottage Cheese Enchiladas
- 1- 24oz Cottage Cheese ( I use low-fat)
- 1 cup Sharp Cheddar Cheese
- 1 cup Green Onions
- 1 can Red Enchilada Sauce, Mild, Medium, or Hot, 28 Oz
- 1 pack Corn Tortillas
A couple of hours before you begin, place the cottage cheese in a colander set over the sink and let it drain. (Cottage cheese contains curds and whey, and the extra whey needs time to drip out so the filling isn’t watery.) Give the colander a gentle shake now and then to help release any remaining moisture.
Sauté the green onions for about 5 minutes, then set them aside to cool.
In a mixing bowl, combine the drained cottage cheese, cheddar cheese, and the cooled green onions.
Warm the tortillas in the enchilada sauce by placing a small amount of sauce in a pan over low heat. Add just one or two tortillas at a time, letting them soften until pliable.
Place each softened tortilla in a baking dish. Spoon the filling onto one side, then roll it up. Repeat with the remaining tortillas.
Once all the enchiladas are filled and rolled, pour the remaining sauce over the top and sprinkle with extra cheddar cheese.
Bake in the preheated oven for 20 to 25 minutes, or until the edges of the tortillas are slightly browned. Enjoy!
Chateau Ste. Michelle 2023 Harvest Select Sweet Riesling (Columbia Valley (WA))
Our Harvest Select Riesling is a medium-sweet style, made in a slightly sweeter style than our Columbia Valley Riesling but still shows the classic Chateau Ste. Michelle Riesling character. It offers rich flavors of ripe peaches balanced with crisp Washington Riesling acidity. It’s like a bowl of fruit in a glass!