Protein Cottage Cheese Chicken Enchiladas Recipe
These Protein Cottage Cheese Chicken Enchiladas are a delicious and healthy meal option combining shredded chicken, creamy cottage cheese, and melty cheddar or Mexican blend cheese wrapped in low-carb tortillas. Topped with enchilada sauce and baked to perfection, they make a satisfying dinner packed with protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
Filling
- 2 cups shredded cooked chicken
- 1 cup cottage cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Assembly
- 8 low-carb tortillas
- ½ cup enchilada sauce
- 1 cup shredded cheese (cheddar or Mexican blend)
Garnish
- Fresh cilantro for garnish
- Avocado slices for garnish
Instructions
- Prepare the filling. In a medium bowl, combine the shredded cooked chicken, cottage cheese, garlic powder, onion powder, salt, and pepper. Mix well to create a creamy, flavorful filling.
- Preheat and prepare baking dish. Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce evenly on the bottom of a baking dish to prevent sticking and add extra flavor.
- Assemble the enchiladas. Place a generous amount of the chicken mixture onto each low-carb tortilla. Roll each tortilla tightly and place them seam-side down in the baking dish lined with sauce.
- Add sauce and cheese. Pour the remaining enchilada sauce evenly over the rolled tortillas. Then sprinkle the shredded cheese on top to create a melty, golden crust during baking.
- Bake the enchiladas. Place the baking dish in the preheated oven and bake for 30 minutes until cheese is fully melted, bubbly, and lightly browned.
- Garnish and serve. Remove from the oven and garnish with fresh cilantro leaves and avocado slices. Serve hot and enjoy your protein-packed enchiladas.
Notes
- Use rotisserie chicken for a quick shortcut.
- Low-carb tortillas help keep this dish diabetic-friendly and lower in carbohydrates.
- Feel free to substitute cottage cheese with ricotta if preferred.
- Adjust the amount of enchilada sauce based on how saucy you want the dish.
- For extra heat, add chopped jalapeños or a dash of hot sauce to the filling.
- Let the enchiladas rest for 5 minutes after baking to make slicing easier.
