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Low-Carb Chicken Enchiladas

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Low-Carb Chicken Enchiladas offer a clever reinvention of a Mexican favorite that maintains authentic flavors while significantly reducing carbohydrate content. This recipe transforms traditional enchiladas through thoughtful ingredient substitutions, using low-carb tortillas as the foundation and incorporating protein-rich components that create a satisfying meal without the usual carb load. What makes these enchiladas special is the unexpected addition of cottage cheese to the filling—it adds moisture and creaminess that would typically come from higher-carb ingredients while boosting the protein content to an impressive 43% of the total calories. The convenience factor is another highlight, utilizing store-bought rotisserie chicken and ready-made enchilada sauce to create a dish that comes together quickly without sacrificing flavor. At just 6.6g net carbs per serving, these enchiladas provide a solution for those following low-carb, keto, or higher-protein eating patterns who miss Mexican cuisine but want to stay within their nutritional goals.
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Updated on Sat, 15 Mar 2025 04:00:12 GMT
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A dish of food with cheese and green stuff on top. | myhomemaderecipe.com

These cottage cheese chicken enchiladas transform the classic Mexican favorite into a protein powerhouse without sacrificing flavor. By incorporating protein rich cottage cheese into the filling, they deliver an impressive 27g of protein per serving while maintaining that creamy, cheesy texture everyone loves. The combination of shredded chicken, mild cottage cheese, and zesty seasonings creates a filling that's satisfying and flavorful without feeling heavy.

I started making these when looking for higher-protein alternatives to traditional enchiladas. When I served them to friends without mentioning the cottage cheese, nobody could tell the difference, they just commented on how creamy and flavorful the filling was! Now they're a regular in my meal prep rotation, especially during busy weeks when I need quick, protein rich dinners.

Ingredients

To make these Cottage Cheese Chicken Enchiladas, you will need the following ingredients:

  • Rotisserie chicken: 2½ cups, shredded, provides lean protein and convenience.
  • Low fat cottage cheese (2%): ¾ cup, adds protein and creamy texture with less fat than other cheeses.
  • Diced green chilies: ½ of a 4 oz can, contributes authentic Mexican flavor with mild heat.
  • Taco seasoning: 1½ tbsp, infuses the filling with balanced Southwest flavors.
  • Salt: To taste, enhances all the flavors.
  • Low carb tortillas: 6 reduces carbohydrates while still providing structure.
  • Enchilada sauce: ¾ cup, delivers traditional tangy tomato flavor.
  • Mexican shredded cheese: 1 cup, creates that irresistible melty top layer.

Step-by-Step Instructions

Follow these steps to create the perfect Cottage Cheese Chicken Enchiladas:

Prepare Your Baking Dish
Preheat oven to 350°F. Coat a 9×13-inch baking dish with cooking spray and spread ½ cup enchilada sauce across the bottom.
Create the Protein Packed Filling
In a bowl, mix shredded chicken, cottage cheese, taco seasoning, and diced green chilies until well combined. Add salt to taste.
Assemble Your Enchiladas
Fill each tortilla with ½ cup of the chicken mixture, sprinkle a small amount of cheese, then roll tightly and place seam side down in the baking dish.
Add the Final Touches
Pour the remaining ¼ cup enchilada sauce over the top and evenly sprinkle the remaining cheese.
Bake to Perfection
Cover with foil and bake for 15 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
Rest Before Serving
Let rest for 5 minutes before serving. Garnish with cilantro, avocado, or Greek yogurt.
A pan of food with a lot of green stuff on it. pin it
A pan of food with a lot of green stuff on it. | myhomemaderecipe.com

Perfect for Meal Preparation

These enchiladas are ideal for meal prep. They reheat well in the microwave and can be frozen for up to two months.

A plate of food with cheese and herbs. pin it
A plate of food with cheese and herbs. | myhomemaderecipe.com

The first time I made these enchiladas, I worried the cottage cheese flavor would be overwhelming, but it completely blends with the other ingredients while adding wonderful creaminess. I've since experimented with different protein sources – shredded turkey works beautifully around Thanksgiving, and black beans make an excellent vegetarian alternative. What I appreciate most about this recipe is how it transforms a traditionally indulgent dish into something that supports fitness goals without feeling like a compromise.

Frequently Asked Questions

→ What kind of low-carb tortillas work best for these enchiladas?
Most grocery stores now carry several low-carb tortilla options, including those made with almond flour, coconut flour, or a blend of wheat and fiber. Mission Carb Balance, La Tortilla Factory Low Carb tortillas, or Tumaro's Low-Carb tortillas all work well. Look for options with 5-8g net carbs per tortilla for best results.
→ Can I substitute something else for the cottage cheese?
Yes, you can substitute ricotta cheese for a similar texture, or Greek yogurt for a tangier flavor profile. Cream cheese (softened) also works well, though you might want to use a bit less as it's richer. All these options maintain the creamy texture while keeping carbs low.
→ How spicy are these enchiladas?
With a full can of green chilies, these have a mild-to-medium heat level. For a milder version, use only half the can as suggested in the recipe. The spice level also depends on your enchilada sauce—look for a mild version if you prefer less heat, or use a hot variety to kick up the spiciness.
→ Can I freeze these Low-Carb Chicken Enchiladas?
Yes, these enchiladas freeze well. Prepare them through assembly, but don't bake. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and bake as directed, adding 10-15 minutes to the baking time if they're still cold.
→ What sides pair well with these low-carb enchiladas?
To keep the meal low-carb, serve with cauliflower rice, a side salad with avocado, or roasted vegetables like zucchini or bell peppers. Toppings like sour cream, guacamole, or fresh pico de gallo add flavor while maintaining the low-carb profile.

Low-Carb Chicken Enchiladas

These Low-Carb Chicken Enchiladas combine rotisserie chicken, cottage cheese, and green chilies in low-carb tortillas for a protein-rich Mexican dinner with all the flavor but fewer carbs.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Zaho

Category: Main Dishes

Difficulty: Easy

Cuisine: Mexican-American

Yield: 6 Servings (6 enchiladas)

Dietary: Low-Carb

Ingredients

01 2½ cups rotisserie chicken, shredded or chopped
02 ¾ cup low-fat (2% milkfat) cottage cheese
03 1 can (4 ounces) diced green chilis (use half for less heat)
04 1½ tablespoons taco seasoning
05 Salt, to taste
06 6 low-carb tortillas
07 ¾ cup enchilada sauce (store-bought or homemade)
08 1 cup Mexican cheese blend, finely shredded

Instructions

Step 01

Begin by preheating your oven to 350°F. Take a 9×13-inch baking dish and lightly coat it with cooking spray to prevent sticking. Pour ½ cup of enchilada sauce into the dish and spread it evenly across the bottom. This thin layer of sauce prevents the tortillas from drying out and adds flavor to every bite.

Step 02

In a large mixing bowl, combine the shredded rotisserie chicken, cottage cheese, diced green chilis, and taco seasoning. The cottage cheese might seem unusual, but it adds incredible creaminess and protein while keeping the filling moist. Mix everything thoroughly until well combined, then taste and add salt as needed. The green chilis add a mild tang and heat, but you can use half the can if you prefer a milder flavor.

Step 03

Lay out your low-carb tortillas on a clean surface. Spoon approximately ½ cup of the chicken mixture down the center of each tortilla, creating a line of filling from one end to the other. Sprinkle a small pinch of the shredded Mexican cheese over each portion of filling. Next, tightly roll up each tortilla, tucking in the sides as you go if possible. Place the rolled enchiladas seam-side down in your prepared baking dish, arranging them in a single layer.

Step 04

Drizzle the remaining ¼ cup of enchilada sauce evenly over the rolled tortillas. Use the back of a spoon or a pastry brush to ensure the tops of the enchiladas are completely covered with sauce - this prevents them from drying out during baking. Sprinkle the remaining shredded Mexican cheese over the top of the enchiladas, creating an even layer that will melt into a delicious, gooey topping.

Step 05

Cover the baking dish with aluminum foil, making sure it's not touching the cheese. The foil helps trap moisture and heat, allowing the enchiladas to warm through without the cheese burning. Bake covered for 15 minutes, then carefully remove the foil and return the dish to the oven for an additional 10 minutes. This second, uncovered baking period allows the cheese to melt completely and develop those desirable golden spots.

Step 06

Once out of the oven, allow the enchiladas to rest for about 5 minutes before serving. This brief resting period helps the filling set slightly and makes the enchiladas easier to serve intact. For serving, carefully transfer the enchiladas to plates and enjoy as is, or elevate them with optional toppings like fresh chopped cilantro, diced avocado, a dollop of Greek yogurt, or a squeeze of lime juice.

Notes

  1. These protein-packed enchiladas use cottage cheese in place of traditional sour cream for a healthier spin that still delivers creamy, satisfying flavor.
  2. Low-carb tortillas keep the net carbs down to about 6.6g per serving, making this recipe suitable for those watching their carbohydrate intake.
  3. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated in the microwave until warmed through.

Tools You'll Need

  • 9×13-inch baking dish
  • Large mixing bowl
  • Measuring cups and spoons
  • Aluminum foil
  • Spoon or pastry brush

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (cottage cheese, shredded cheese)
  • May contain wheat/gluten (check tortilla ingredients)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 255
  • Total Fat: 11.1 g
  • Total Carbohydrate: 20.4 g
  • Protein: 27.4 g