A healthy and protein-packed take on classic enchiladas featuring shredded chicken and creamy cottage cheese, baked in a flavorful enchilada sauce and topped with melted cheese. Perfect for a satisfying low-carb dinner.
Total Time:45 minutes
Yield:4 servings
Ingredients
Filling
2 cups shredded cooked chicken
1 cup cottage cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Assembly
8 low-carb tortillas
½ cup enchilada sauce
1 cup shredded cheese (cheddar or Mexican blend)
Garnish
Fresh cilantro
Avocado
Instructions
Prepare the chicken mixture: In a bowl, combine the shredded cooked chicken, cottage cheese, garlic powder, onion powder, salt, and pepper. Mix well until evenly combined.
Prepare the baking dish: Spread a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking and add flavor.
Assemble the enchiladas: Spoon the chicken mixture evenly onto each low-carb tortilla. Roll each tortilla tightly and place seam-side down in the baking dish.
Add enchilada sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle the shredded cheese evenly on top.
Bake: Preheat the oven to 375°F (190°C). Bake the enchiladas for 30 minutes until the cheese is melted, bubbly, and slightly golden.
Garnish and serve: Remove from oven and garnish with fresh cilantro and sliced avocado before serving.
Notes
Use low-carb tortillas to keep the dish light and diabetic-friendly.
You can substitute the shredded chicken with shredded turkey or cooked tofu for a vegetarian option.
If you like spicier enchiladas, add a pinch of chili powder or cayenne pepper to the chicken mixture.
Fresh avocado and cilantro add freshness but are optional toppings.
Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
