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Protein Cottage Cheese Chicken Enchiladas

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A lighter, protein-packed version of classic enchiladas that combines shredded chicken and cottage cheese for a creamy and satisfying meal.

Ingredients

Scale
  • 2 cups Shredded Chicken (can use rotisserie chicken)
  • 1 cup Cottage Cheese (full-fat recommended)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt (sea or kosher salt)
  • 1 teaspoon Pepper (to taste)
  • 6 pieces Low-Carb Tortillas (or zucchini slices)
  • 2 cups Enchilada Sauce (homemade or store-bought)
  • 1 cup Shredded Cheese (mozzarella or pepper jack optional)

Instructions

  1. Start by gathering all your ingredients. If you’re using rotisserie chicken, shred it now. This step saves time and ensures everything is ready when you need it!
  2. In a large bowl, combine the shredded chicken, cottage cheese, garlic powder, onion powder, salt, and pepper. Stir well until all the ingredients are evenly mixed. The cottage cheese adds a creamy texture that beautifully complements the chicken.
  3. Take a low-carb tortilla (or zucchini slice), and place about 1/4 cup of the chicken filling in the center. Roll the tortilla tightly to enclose the filling, then place it seam-side down in a greased baking dish. Repeat with the remaining tortillas.
  4. Once all your enchiladas are in the dish, pour the enchilada sauce evenly over them. Make sure each enchilada is well-coated—this will keep them moist and flavorful while baking.
  5. Sprinkle your choice of shredded cheese over the top of the enchiladas. Whether you prefer the meltiness of mozzarella or the spice of pepper jack, it’s going to add an extra layer of deliciousness.
  6. Preheat the oven to 375°F (190°C). Bake the enchiladas for about 20-25 minutes, or until the cheese is bubbly and slightly golden. The aroma wafting through your kitchen will have everyone excited to dig in!
  7. Once out of the oven, let the enchiladas cool for a few minutes before serving. This will help set the filling and make them easier to serve. Garnish with fresh cilantro or avocado if desired.

Notes

These enchiladas store well in the fridge for up to 3 days and freeze for up to 2 months. For a dairy-free option, substitute cheese with nutritional yeast.

Nutrition

Find it online: https://pennykitchenz.com/protein-cottage-cheese-chicken-enchiladas-guilt-free-feast/

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