Tasty Chicken Enchiladas (Print Version)
# 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:
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.
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.
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.
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.
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.
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:
01 -
Cottage cheese replaces sour cream here, giving it creaminess and boosting the protein content.
02 -
Each serving has just 6.6g net carbs when using low-carb tortillas, making it a simple low-carb option.
03 -
Any leftovers can be stored in the fridge for up to 4 days in an airtight container. Just microwave to reheat.