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Protein Cottage Cheese Chicken Enchiladas

These Protein Cottage Cheese Chicken Enchiladas offer a nutritious twist on a classic dish, packed with flavor and high protein content.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling
  • 2 cups Shredded Chicken Use rotisserie chicken for flavor.
  • 1 cup Cottage Cheese Full-fat for creaminess.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • to taste Salt
  • to taste Pepper
Wrapper and Topping
  • 8 pieces Low-Carb Tortillas Choose your favorite brand.
  • 1 cup Enchilada Sauce Opt for a low-sugar version.
  • 1 cup Shredded Cheese Mozzarella or pepper jack for flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the shredded chicken, cottage cheese, garlic powder, onion powder, salt, and pepper. Mix well until combined.
  3. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  4. Take a tortilla and spoon a portion of the chicken mixture onto it. Roll it up and place it seam-side down in the baking dish. Repeat this for all tortillas.
  5. Pour the remaining enchilada sauce over the rolled tortillas.
  6. Sprinkle the shredded cheese on top.
Baking
  1. Bake for 20-25 minutes or until the cheese is melted and bubbly.
  2. Remove from the oven and let cool for a few minutes before serving.

Notes

Serve these enchiladas hot from the oven. They can be garnished with fresh cilantro, avocado, or a dollop of Greek yogurt. They pair well with a side salad or some steamed vegetables for a complete meal. To store leftovers, cool completely, then place in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2 months.