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These souped-up chicken enchiladas turn a traditional Mexican favorite into a nutrition powerhouse without skimping on flavor. We've snuck cottage cheese into the mix, bumping the protein to a solid 27g per serving while keeping all that gooey, creamy goodness you crave. The combo of juicy chicken, smooth cottage cheese, and zesty spices creates a filling that'll satisfy your hunger without leaving you feeling stuffed.
I came up with this recipe while searching for ways to add more protein to classic enchiladas. The best part? When I served them to my buddies without telling them about the cottage cheese twist, nobody could tell! They just kept raving about how rich and smooth the filling was. These have become my go-to during hectic weeks when I need filling, protein-loaded dinners in a flash.
Ingredients
Round up these items to make your Cottage Cheese Chicken Enchiladas:
- Shredded rotisserie chicken: 2½ cups, saves time with pre-cooked lean protein.
- 2% low fat cottage cheese: ¾ cup, adds extra protein and silky texture without too many calories.
- Green chilies, diced: ½ of a 4 oz can, adds a gentle kick and true Mexican touch.
- Taco seasoning: 1½ tbsp, delivers all those yummy Southwest spices in one go.
- Salt: To taste, brightens the whole dish.
- Low carb tortillas: 6 wraps the filling with fewer carbs than regular ones.
- Enchilada sauce: ¾ cup, brings that signature tangy, spicy flavor.
- Mexican cheese blend, shredded: 1 cup, creates that stretchy, melted top layer you're after.
Step-by-Step Instructions
Follow these simple steps for mouth-watering Cottage Cheese Chicken Enchiladas:
- Prep Your Baking Dish
- Turn your oven to 350°F. Give a 9×13-inch baking dish a quick spray and spread ½ cup enchilada sauce on the bottom.
- Create Your Filling
- In a bowl, mix your shredded chicken, cottage cheese, taco seasoning, and green chilies. Stir it all up and add salt until it tastes just right.
- Fill Your Tortillas
- Put about ½ cup of the chicken mixture onto each tortilla, sprinkle some cheese, then roll them up and place them in your dish with the seam facing down.
- Add The Finishing Touches
- Pour the remaining ¼ cup of enchilada sauce over your rolled tortillas and cover with the leftover cheese.
- Cook Until Melty
- Cover with foil and bake for 15 minutes, then uncover and cook another 10 minutes until the cheese turns golden and starts bubbling.
- Let It Rest
- Wait about 5 minutes before digging in. Top with fresh cilantro, avocado chunks, or a spoonful of Greek yogurt if you want.
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Perfect For Meal Prep
These enchiladas shine as make-ahead meals. They heat up perfectly in the microwave and can stay frozen for up to two months without losing flavor.
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The first time I made these enchiladas, I was worried the cottage cheese would stand out, but it totally disappears while making everything incredibly creamy. I've tried switching up the proteins too. Turkey works wonders after holiday meals, and black beans make an awesome vegetarian version. What I really dig about this dish is how it transforms a typically indulgent meal into something that actually supports my fitness goals, without feeling like I'm settling for less.
Frequently Asked Questions
- → Which low-carb tortillas are the tastiest?
- You can find a variety of low-carb tortillas at most grocery stores. Options made with almond or coconut flour, or blends of wheat and fiber, are great. Try brands like Mission Carb Balance or La Tortilla Factory that keep net carbs around 5-8g for a lighter choice.
- → Could I replace cottage cheese with another option?
- Of course! Ricotta is a good alternative for a similar feel. Greek yogurt brings a tangy flavor if you prefer. Softened cream cheese works as well, but don’t go overboard since it’s a bit heavier. All keep the carbs in check while staying creamy!
- → Will these wraps have much spice?
- They’re pretty mild overall. The full can of green chilies gives a tiny kick, but if you’d rather keep it almost spice-free, use half. You can also go for a mild enchilada sauce or pick a hot one if you’re into the heat!
- → Can I make and freeze these ahead?
- Definitely! Put them together but hold off on baking. Wrap them really well to stop freezer burn and freeze for up to three months. When you’re ready, thaw in the fridge and bake, adding some extra baking time if needed.
- → What side dishes go well with these?
- Stick with the low-carb theme by pairing them with cauliflower rice or a small salad topped with avocado. Roasted veggies like bell peppers or zucchini are great too. Finish with easy toppings like guacamole, sour cream, or fresh pico de gallo.