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These high-protein chicken enchiladas put a nutritious spin on a beloved Mexican dish without losing any taste. We've added protein-packed cottage cheese to the mix, giving you a whopping 27g of protein per serving while keeping that deliciously creamy, cheesy goodness intact. The blend of tender chicken, mild cottage cheese, and punchy seasonings makes for a filling that's tasty and satisfying but won't weigh you down.
I first whipped these up when hunting for protein-boosted versions of traditional enchiladas. The funny thing is, when I fed them to my friends without mentioning the cottage cheese secret, nobody caught on! They just kept talking about how creamy and tasty the filling was. Now they're a staple in my weekly meal planning, especially during those crazy-busy periods when I need quick, protein-loaded dinners.
Ingredients
Here's what you'll need to whip up these Cottage Cheese Chicken Enchiladas:
- Shredded rotisserie chicken: 2½ cups, offers quick, lean protein without extra cooking.
- 2% low fat cottage cheese: ¾ cup, boosts protein and adds creaminess with fewer calories.
- Green chilies, diced: ½ of a 4 oz can, brings mild heat and authentic Mexican flair.
- Taco seasoning: 1½ tbsp, packs in all those Southwest flavors we love.
- Salt: To taste, lifts all the other flavors.
- Low carb tortillas: 6 gives you structure with fewer carbs.
- Enchilada sauce: ¾ cup, adds that classic tangy tomato kick.
- Mexican cheese blend, shredded: 1 cup, creates that gooey, melty topping we all crave.
Step-by-Step Instructions
Here's how to make perfect Cottage Cheese Chicken Enchiladas every time:
- Get Your Baking Dish Ready
- Heat your oven to 350°F. Spray a 9×13-inch baking dish and pour ½ cup enchilada sauce on the bottom.
- Mix Up Your Protein-Rich Filling
- Combine your shredded chicken, cottage cheese, taco seasoning, and green chilies in a bowl. Mix well and add salt to your liking.
- Roll Your Enchiladas
- Scoop ½ cup of chicken mixture onto each tortilla, add a sprinkle of cheese, then roll them up tight and place them seam-side down in your dish.
- Top It Off
- Drizzle the last ¼ cup of enchilada sauce over your rolled tortillas and scatter the remaining cheese on top.
- Bake Until Bubbly
- Cover with foil and bake for 15 minutes. Then take the foil off and bake another 10 minutes until the cheese turns golden and bubbly.
- Cool Slightly
- Let them sit for 5 minutes before serving. Top with fresh cilantro, avocado slices, or a dollop of Greek yogurt if you want.
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Great For Batch Cooking
You can't beat these enchiladas for make-ahead meals. They warm up wonderfully in the microwave and stay good in the freezer for up to two months.
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When I first tried making these enchiladas, I was sure everyone would taste the cottage cheese right away, but it totally blends in while making everything super creamy. Since then, I've played around with different proteins too. Leftover turkey works great after Thanksgiving, and black beans make a fantastic meat-free option. What I love most about this dish is how it turns what's usually a splurge meal into something that actually helps my fitness routine, without feeling like I'm giving anything up.
Frequently Asked Questions
- → What are the best low-carb tortillas to try?
- You’ll find plenty of low-carb tortillas at most stores, including versions made with almond flour, coconut flour, or wheat and fiber blends. Mission Carb Balance and La Tortilla Factory are solid picks—just look for ones in the 5-8g net carb range for the lowest carb count.
- → Can I swap out the cottage cheese for something else?
- Sure! Ricotta cheese has a similar texture, and Greek yogurt adds a nice tang if that's more your style. Cream cheese works too (soften it first), but go easy since it's richer. Each option keeps the carbs low and the filling creamy!
- → Are these enchiladas really spicy?
- They’re pretty mild overall, but with the full can of green chilies, there’s a gentle kick. Halve the can if you want almost no spice, or try a mild enchilada sauce. Use a spicier sauce if you love heat!
- → Can I freeze them for later?
- Absolutely! Assemble but skip baking before freezing. Wrap tightly to avoid freezer burn, and store up to three months. When you’re ready to enjoy, let them thaw in the fridge and bake them, adding a little extra baking time if needed.
- → What do these pair well with?
- Keep it low-carb by serving with cauliflower rice or a simple salad with avocado. Roasted veggies like zucchini or peppers work great, too. Add extras like guac, sour cream, or a handful of fresh pico de gallo on top.