Cottage Cheese Chicken Enchiladas
A comforting high-protein twist on classic enchiladas featuring creamy cottage cheese and rotisserie chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: High Protein, Low-Carb
Ingredients
Scale
- 2 1/2 cups store-bought rotisserie chicken, shredded or chopped
- 3/4 cup low-fat cottage cheese
- 4-ounce can diced green chilis
- 1 1/2 tablespoons taco seasoning
- Salt to season
- 6 low-carb tortillas
- 3/4 cup enchilada sauce
- 1 cup Mexican cheese, finely shredded
Instructions
- Preheat your oven to 350°F.
- Lightly grease a 9×13-inch baking dish.
- Pour 1/2 cup of enchilada sauce into the baking dish and spread it evenly across the bottom.
- Combine the shredded chicken, cottage cheese, taco seasoning, and green chilis in a large bowl. Mix until well combined. Season with salt to taste.
- Spoon about 1/2 cup of the chicken mixture onto each tortilla, spreading the filling down the middle. Add a pinch of shredded cheese as well.
- Roll the tortillas tightly, placing them seam-side down in the prepared baking dish.
- Pour 1/4 cup of enchilada sauce evenly over the tortillas, spreading it out.
- Sprinkle the remaining shredded cheese over the top.
- Cover the dish with foil and bake for 15 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese melts.
Notes
For a healthier twist, use low-carb tortillas. Adjust heat level by varying diced green chilis.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 50mg