Description
A low-carb, high-protein twist on classic chicken enchiladas using cottage cheese for extra creaminess and nutrition.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup cottage cheese
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 4 low-carb tortillas
- 1 cup enchilada sauce
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/4 tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- Mix chicken, cottage cheese, shredded cheese, and spices in a bowl.
- Fill tortillas with the mixture and roll them up.
- Place enchiladas seam-side down in a baking dish.
- Pour enchilada sauce over the top.
- Sprinkle with remaining shredded cheese.
- Bake for 20 minutes until cheese melts.
- Serve hot.
Notes
- Use rotisserie chicken for quicker prep.
- Swap tortillas for lettuce wraps for fewer carbs.
- Add diced green chiles for extra flavor.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 65mg
Keywords: protein cottage cheese chicken enchiladas low carb