Name: Protein Cottage Cheese Chicken Enchiladas (Low Carb) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 cups shredded cooked chicken; 1 cup cottage cheese; 1 cup shredded cheese (cheddar or Mexican blend); ½ cup enchilada sauce; 8 low-carb tortillas; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; Fresh cilantro; Avocado slices

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Introduction

These Protein Cottage Cheese Chicken Enchiladas are a delicious low-carb meal packed with flavor and protein. Using cottage cheese adds a creamy texture while keeping the dish light and satisfying. Perfect for a quick dinner that feels indulgent but stays healthy.

In a white rectangular baking dish filled with a thick, bright red sauce, there are six rolled tortillas lined up side by side, each filled with a white crumbly cheese mixture peeking slightly from the ends. The top of the tortillas is covered with more white crumbly cheese, which is being evenly spread by two older looking hands. The dish sits on a white marbled surface, and the scene shows a close-up of the cheese layer adding a final touch to the enchiladas before baking. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded cooked chicken
1 cup cottage cheese
1 cup shredded cheese (cheddar or Mexican blend)
½ cup enchilada sauce
8 low-carb tortillas
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh cilantro and avocado for garnish

Instructions

Step 1: In a bowl, mix the shredded chicken with cottage cheese, garlic powder, onion powder, salt, and pepper until well combined.
Step 2: Spread a thin layer of enchilada sauce in the bottom of a baking dish to prevent sticking.
Step 3: Place the chicken mixture onto each tortilla, roll them tightly, and arrange them seam-side down in the baking dish.
Step 4: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the shredded cheese on top.
Step 5: Preheat your oven to 375°F (190°C). Bake the enchiladas for 25–30 minutes, or until the cheese is melted and bubbly.

Tips & Variations

Use rotisserie chicken to save time and add extra flavor.
Swap the enchilada sauce for salsa verde for a different taste.
Add chopped jalapeños or a pinch of chili powder for a spicy kick.
Top with sour cream or Greek yogurt for added creaminess after baking.
For a vegetarian version, substitute the chicken with sautéed mushrooms or beans.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. To keep the tortillas from drying out during reheating, cover them loosely with foil or a microwave-safe lid.

How to Serve

The image shows two rolled enchiladas on a white plate, each filled with seasoned chicken visible at the open ends. The enchiladas are covered with a thick layer of melted, browned cheese that has a golden and slightly crispy texture, sprinkled with finely chopped green herbs. Behind the enchiladas, there is a scoop of yellow corn and a small portion of fresh salad with red and green vegetables. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the enchiladas a day in advance, cover them with foil, and refrigerate. Bake them fresh when ready to serve, adding a few extra minutes to the cooking time if baked cold.

What if I don’t have low-carb tortillas?

You can use regular flour or corn tortillas, but keep in mind this will increase the carbohydrate content. For a low-carb option, try lettuce wraps or homemade almond flour tortillas.