Protein Cottage Cheese Chicken Enchiladas (Low Carb) Recipe
These Protein Cottage Cheese Chicken Enchiladas are a delicious low-carb twist on a classic Mexican dish. Packed with shredded chicken and creamy cottage cheese, this recipe offers a high-protein, flavorful meal that’s perfect for a healthy dinner. The enchiladas are seasoned with garlic and onion powder, baked with enchilada sauce and cheese, and garnished with fresh cilantro and avocado for a fresh finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
Scale
Main 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
Garnish
- Fresh cilantro
- Avocado slices
Instructions
- Prepare the chicken mixture: In a large bowl, combine the shredded cooked chicken with cottage cheese, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Prepare the baking dish: Spread a thin layer of enchilada sauce evenly over the bottom of a baking dish to prevent sticking and add flavor.
- Assemble the enchiladas: Lay out each low-carb tortilla, spoon a portion of the chicken and cottage cheese mixture onto each tortilla, then roll them tightly. Place each rolled tortilla seam-side down into the baking dish on top of the enchilada sauce.
- Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle the shredded cheese on top to cover them well.
- Bake: Preheat your oven to 375°F (190°C). Bake the enchiladas uncovered for 25-30 minutes, or until the cheese is melted, bubbly, and golden.
- Garnish and serve: Once baked, garnish the enchiladas with fresh cilantro and avocado slices before serving for added freshness and creaminess.
Notes
- Use low-carb tortillas to keep this dish suitable for a low-carb diet.
- You can substitute shredded cooked turkey or rotisserie chicken as desired.
- For extra spice, add diced jalapeños or a pinch of chili powder to the chicken mixture.
- Let enchiladas rest for a few minutes after baking to help them firm up for easier serving.
- Store leftovers covered in the refrigerator for up to 3 days.
Keywords: chicken enchiladas, low carb enchiladas, cottage cheese recipes, high protein dinner, Mexican low carb, healthy enchiladas
