Protein Cottage Cheese Chicken Enchiladas
A comforting low-carb twist on traditional enchiladas, packed with protein-rich cottage cheese and tender chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cottage cheese
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup enchilada sauce
- 8 low-carb tortillas
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken, cottage cheese, cumin, garlic powder, salt, and pepper.
- Lay a tortilla flat; spoon in the chicken mixture and roll it tightly. Repeat with remaining tortillas.
- Spread 1/2 cup of enchilada sauce at the bottom of a baking dish.
- Place rolled enchiladas seam side down in the dish.
- Pour remaining enchilada sauce over the top and sprinkle with shredded cheese.
- Bake for 20-25 minutes or until cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
These enchiladas can be made ahead of time and stored in the fridge or frozen for later. Try adding veggies for extra nutrients.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg