Cottage Cheese Chicken Enchiladas Recipe
These Cottage Cheese Chicken Enchiladas combine tender shredded rotisserie chicken with creamy low-fat cottage cheese, spicy green chilis, and taco seasoning wrapped in low-carb tortillas. Baked with flavorful enchilada sauce and melted Mexican cheese, this healthy twist on a classic enchilada recipe is perfect for a satisfying, wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
Filling
- 2 1/2 cups store-bought rotisserie chicken, shredded or chopped
- 3/4 cups low-fat (2% milkfat) cottage cheese
- 4 ounce can diced green chilis (use half for less spicy heat)
- 1 1/2 tablespoons taco seasoning
- Salt to season
Enchiladas and Toppings
- 6 low-carb tortillas
- 3/4 cup enchilada sauce (store-bought or homemade)
- 1 cup Mexican cheese, finely shredded
Instructions
- Get started: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and pour in 1/2 cup of the enchilada sauce. Spread it evenly across the bottom of the dish to ensure the enchiladas won’t stick and have a flavorful base.
- Make filling: In a large mixing bowl, combine the shredded rotisserie chicken, low-fat cottage cheese, taco seasoning, and diced green chilis. Mix everything thoroughly so the spices and chilies are evenly distributed. Season with salt to your taste.
- Make enchiladas: Take each low-carb tortilla and spoon about 1/2 cup of the chicken mixture down the center. Sprinkle a pinch of shredded Mexican cheese over the filling, then roll the tortilla tightly and place it seam-side down into the prepared baking dish. Repeat with all tortillas.
- Add toppings: Pour the remaining 1/4 cup of enchilada sauce evenly over the rolled enchiladas. Use a spoon or brush to spread the sauce for full coverage. Then sprinkle the remaining shredded Mexican cheese generously on top for a melty, golden finish.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. Then, remove the foil and continue baking for an additional 10 minutes or until the cheese is fully melted and bubbly.
- Serve: Allow the enchiladas to rest for 5 minutes after baking to set. Serve warm, garnished optionally with chopped cilantro, diced onion, or sliced avocado to add freshness and texture to your meal.
Notes
- For a milder dish, use only half the can of green chilis as suggested.
- Low-carb tortillas help keep this recipe lighter and suitable for low-carb diets.
- If you prefer, you can make your own enchilada sauce or use your favorite store-bought brand.
- Letting the enchiladas rest after baking helps them set and makes serving easier.
Keywords: cottage cheese chicken enchiladas, low carb enchiladas, healthy Mexican recipe, baked enchiladas, rotisserie chicken enchiladas
