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Protein Cottage Cheese Chicken Enchiladas

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A delicious and satisfying low-carb twist on traditional enchiladas, packed with protein and flavor.

Ingredients

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  • 1 pound chicken breast, cooked and shredded
  • 1 cup cottage cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 low carb tortillas
  • 1 cup low carb enchilada sauce
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with olive oil.
  2. Create the filling by combining the shredded chicken, cottage cheese, cheddar cheese, Monterey Jack cheese, cilantro, chili powder, cumin, garlic powder, salt, and black pepper in a large bowl.
  3. Spread half of the enchilada sauce over the bottom of the prepared baking dish.
  4. Lay one tortilla flat, spoon about 1/3 cup of the chicken mixture down the center, then roll up and place seam-side down in the baking dish. Repeat with the remaining tortillas.
  5. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle any leftover cheese on top.
  6. Bake in the preheated oven for 20 minutes or until the sauce is bubbling and the cheese is melted.
  7. Remove from the oven and let rest for 5 minutes before serving.

Notes

Use rotisserie chicken for quicker preparation. You can customize the recipe with different proteins or add spices for extra heat.

Nutrition

Find it online: https://sugarmary.shop/protein-cottage-cheese-chicken-enchiladas-low-carb/

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