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Flavorful Chicken Enchiladas

Featured in Main Meals Everyone Enjoys.

These low-carb enchiladas swap out carb-heavy ingredients with smarts like cottage cheese and tortillas that work for keto. With flavors that hit all the right notes, this dish is quick to make using precooked chicken, and each serving is just 6.6g net carbs. Great for meal prepping or freezing for those busy nights when you still want something good.
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Una donna con un cappello a coda di cavallo e un vestito nero.
Updated on Thu, 20 Mar 2025 21:21:10 GMT
A pan of bubbly, cheesy enchiladas with fresh toppings. Pin it
A pan of bubbly, cheesy enchiladas with fresh toppings. | kylierecipes.com

These protein-rich chicken enchiladas give a healthy twist to a classic Mexican favorite while keeping all the flavor. We've thrown in protein-loaded cottage cheese, bumping each serving up to 27g of protein but still maintaining that yummy, creamy, cheesy texture. The combo of soft chicken, smooth cottage cheese, and bold spices creates a filling that's not just tasty but totally satisfying without leaving you stuffed.

I came up with these when I was looking for ways to add more protein to regular enchiladas. The best part? When I served them to my buddies without telling them about the hidden cottage cheese, not one person noticed! They just kept raving about how smooth and delicious the filling was. These have now become a regular in my weekly food plan, particularly during those hectic times when I need fast, protein-packed dinners.

What You'll Need

Gather these items for your Cottage Cheese Chicken Enchiladas:

  • Pulled rotisserie chicken: 2½ cups, gives you easy, skinny protein with no extra cooking time.
  • 2% low fat cottage cheese: ¾ cup, adds protein punch and smoothness with lower calories.
  • Green chilies, diced: ½ of a 4 oz can, adds gentle spice and true Mexican taste.
  • Taco seasoning: 1½ tbsp, delivers all those yummy Southwest flavors.
  • Salt: To taste, makes all other flavors pop.
  • Low carb tortillas: 6 creates the base with fewer carbs.
  • Enchilada sauce: ¾ cup, brings that classic zingy tomato flavor.
  • Mexican cheese blend, shredded: 1 cup, makes that stretchy, melty topping we all want.

Cooking Directions

Follow these steps for awesome Cottage Cheese Chicken Enchiladas every time:

Prep Your Dish
Turn oven to 350°F. Coat a 9×13-inch baking dish and spread ½ cup enchilada sauce on the bottom.
Create Your Protein Filling
Stir together your pulled chicken, cottage cheese, taco seasoning, and green chilies in a bowl. Mix it up good and add salt as you like.
Wrap Your Enchiladas
Put ½ cup of chicken mix onto each tortilla, sprinkle some cheese, then roll them tightly and place them crease-down in your dish.
Add The Finishing Touch
Pour the remaining ¼ cup of enchilada sauce over your rolled tortillas and scatter the leftover cheese on top.
Cook Until It Bubbles
Wrap with foil and bake for 15 minutes. Then take the foil off and cook another 10 minutes until the cheese turns golden and bubbly.
Let It Rest
Wait 5 minutes before serving. Add fresh cilantro, avocado chunks, or a spoonful of Greek yogurt if you want.
A pan of food with a lot of green stuff on it. Pin it
A pan of food with a lot of green stuff on it. | kylierecipes.com

Perfect For Meal Prep

These enchiladas are fantastic for planning ahead. They heat up perfectly in the microwave and stay fresh in the freezer for up to two months.

A plate of food with cheese and herbs. Pin it
A plate of food with cheese and herbs. | kylierecipes.com

When I first made these enchiladas, I was totally expecting everyone to catch the cottage cheese right off the bat, but it completely disappears while making everything super creamy. I've tried different proteins since then too. Turkey leftovers are perfect after holiday meals, and black beans make an awesome veggie version. What really gets me about this dish is how it transforms what's normally a cheat meal into something that actually backs up my fitness goals, without feeling like I'm missing out at all.

Frequently Asked Questions

→ Which low-carb tortillas should I pick?
There are heaps of low-carb tortilla options at stores, often made from almond or coconut flour, or blended wheat and fiber. Check out Mission Carb Balance or La Tortilla Factory brands—find ones with 5-8g net carbs to keep it light.
→ Can I use something other than cottage cheese?
Of course! Ricotta gives the same creamy texture, plain Greek yogurt brings a little tartness, or softened cream cheese makes it richer—just don’t overdo it.
→ How spicy are these enchiladas?
They have a gentle zing, thanks to the green chilies, but not overpowering. Cut the amount in half for extra mild or toss in a spicy sauce if you love heat.
→ Is freezing them OK?
Definitely. Assemble everything, skip baking, then freeze well-covered to keep them fresh. They’ll last about three months. Thaw them in the fridge before baking and add a bit more time in the oven!
→ What sides work best with these?
Stick with low-carb ideas: cauliflower rice, roasted veggies like zucchini, or a fresh salad with avocado. Add toppings like guac, sour cream, or pico de gallo for extra yum.

Tasty Chicken Enchiladas

Tender chicken, cheese, and green chilies are wrapped in low-carb tortillas for a protein-packed bite of Mexican-inspired goodness that’s light on carbs.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Kylie

Category: Main Dishes

Difficulty: Easy

Cuisine: Fusion-Mexican

Yield: 6 Servings (6 pieces)

Dietary: Low-Carb

Ingredients

01 ¾ cup store-bought or homemade enchilada sauce
02 6 tortillas (low-carb ones work best)
03 2½ cups chicken (rotisserie, shredded, or chopped)
04 1 can green chilis, 4 oz (use less if milder flavor is preferred)
05 Salt, added to suit your taste
06 1½ tbsp taco seasoning (pre-mixed)
07 1 cup shredded Mexican cheese mix
08 ¾ cup 2% milkfat cottage cheese

Instructions

Step 01

Turn your oven to 350°F to start warming up. Lightly spray a 9×13-inch pan with non-stick spray. Use roughly ½ cup of enchilada sauce to color the bottom of the pan evenly. This keeps your tortillas from drying out.

Step 02

Mix the cottage cheese, taco spices, chicken, and diced chilis together in a large bowl. If you want things less hot, only add part of the chilis. Salt it if you think it needs more flavor. Once it's all combined, it’ll be creamy and ready to go.

Step 03

Lay the tortillas out on a counter. Take a heaping ½ cup of the filling, and spread it right down the center of a tortilla. Sprinkle cheese over the top. Roll it up and tuck in the edges, if possible, to make them neat. Place them seam-side facing down in the pan, packing them closely together in one layer.

Step 04

Drizzle the rest of the enchilada sauce on the tortillas. Use a spoon or brush to spread it out, making sure each tortilla is covered. Sprinkle the rest of the cheese evenly over them so they bake with a nice cheesy topping.

Step 05

Use foil to cover the pan without touching the cheese. Bake for 15 minutes with the foil on so everything stays moist. Take off the foil, then bake another 10 minutes to let the cheese finish melting and form golden bubbles.

Step 06

After pulling them from the oven, let the dish rest for 5 minutes. This pause helps make serving easier and neater. Eat them as-is or dress them up with extras like chopped avocado, fresh cilantro, a lime wedge, or a dab of yogurt.

Notes

  1. Cottage cheese replaces sour cream here, giving it creaminess and boosting the protein content.
  2. Each serving has just 6.6g net carbs when using low-carb tortillas, making it a simple low-carb option.
  3. Any leftovers can be stored in the fridge for up to 4 days in an airtight container. Just microwave to reheat.

Tools You'll Need

  • A 9×13-inch baking pan
  • Big bowl for mixing ingredients
  • Something to spread the sauce (a brush or spoon)
  • Aluminum foil for covering while baking
  • Measuring cups and spoons for exact portions

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy like cheese and cottage cheese.
  • Check tortilla packaging—some may have gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 255
  • Total Fat: 11.1 g
  • Total Carbohydrate: 20.4 g
  • Protein: 27.4 g