Chicken Enchiladas Low Carb (Print Version)
# Ingredients:
01 -
6 low-carb tortillas
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¾ cup enchilada sauce (homemade or store-bought)
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Salt to your liking
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2½ cups shredded or chopped rotisserie chicken
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¾ cup cottage cheese (2% milkfat)
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1½ tablespoons taco seasoning mix
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1 can (4-oz) diced green chilis (use less for milder heat)
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1 cup shredded Mexican-style cheese blend
# Instructions:
01 -
Set your oven to 350°F to preheat. Take a 9×13-inch baking dish and spray it lightly with non-stick cooking spray. Spread an even layer of about ½ cup enchilada sauce across the bottom of the dish. This helps keep the tortillas soft and adds moisture.
02 -
In a big bowl, toss together the chicken, cottage cheese, taco seasoning, and diced green chilis. If you want less spice, use only part of the chilis. The cottage cheese makes the mix rich and creamy while adding protein. Give it a taste, then sprinkle in some salt if needed. Stir well until everything's mixed up.
03 -
Place your tortillas on the counter. Scoop roughly ½ cup of the filling and make a line down the middle of each tortilla. Sprinkle a pinch of the shredded cheese on top of the filling. Roll them up tightly, and if you can, fold in the sides as you go. Lay them seam-side down in the dish, keeping them snug in one layer.
04 -
Pour the last ¼ cup of enchilada sauce over the tortillas, spreading it with the back of a spoon or a brush until they’re fully coated. Sprinkle on the remaining cheese evenly to make a nice cheesy layer. This stops the tortillas from drying out in the oven.
05 -
Cover the dish with foil, keeping the foil off the cheese to avoid sticking. Bake like this for 15 minutes, which will keep the enchiladas juicy. Remove the foil and bake for another 10 minutes, allowing the cheese to completely melt and get some golden spots.
06 -
Take the enchiladas out of the oven and leave them to sit for 5 minutes before dishing up. This resting time makes them easier to serve without them falling apart. Serve plain or dress them up with extras like cilantro, diced avocado, a dollop of yogurt, or a splash of lime.
# Notes:
01 -
These enchiladas swap sour cream for cottage cheese to keep them creamy but more nutritious, packing plenty of protein.
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With low-carb tortillas, each serving comes to about 6.6g of net carbs, perfect for anyone watching carb intake.
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Store leftovers in the fridge for up to 4 days in a sealed container. Reheat in the microwave when ready.