Description
Quick and delicious Cottage Cheese Chicken Enchiladas, perfect for busy weeknight dinners.
Ingredients
- 2 1/2 cups store-bought rotisserie chicken, shredded or chopped
- 3/4 cups low-fat (2% milkfat) cottage cheese
- 1 (4-ounce) can diced green chilis (use half for less spicy heat)
- 1 1/2 tablespoons taco seasoning
- Salt to season
- 6 low-carb tortillas
- 3/4 cup enchilada sauce (store-bought or homemade)
- 1 cup Mexican cheese, finely shredded
Instructions
- Preheat your oven to 350°F.
- Lightly grease a 9×13-inch baking dish.
- Pour 1/2 cup of enchilada sauce into the baking dish and spread it evenly across the bottom.
- In a large bowl, combine the shredded chicken, cottage cheese, taco seasoning, and green chilis. Mix until well combined. Season with salt to taste.
- Spoon about 1/2 cup of the chicken mixture onto each tortilla, spreading the filling down the middle. Add a pinch of shredded cheese as well.
- Roll the tortillas tightly, placing them seam-side down in the prepared baking dish.
- Pour 1/4 cup of enchilada sauce evenly over the tortillas, spreading it out.
- Sprinkle the remaining shredded cheese over the top.
- Cover the dish with foil and bake for 15 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese melts.
Notes
For added texture, mix in vegetables like chopped spinach or bell peppers. Adjust taco seasoning to taste.
