Low-Carb Chicken Enchiladas (Print Version)
# Ingredients:
01 -
2½ cups rotisserie chicken, shredded or chopped
02 -
¾ cup low-fat (2% milkfat) cottage cheese
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1 can (4 ounces) diced green chilis (use half for less heat)
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1½ tablespoons taco seasoning
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Salt, to taste
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6 low-carb tortillas
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¾ cup enchilada sauce (store-bought or homemade)
08 -
1 cup Mexican cheese blend, finely shredded
# Instructions:
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.
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.
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.
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.
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.
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:
01 -
These protein-packed enchiladas use cottage cheese in place of traditional sour cream for a healthier spin that still delivers creamy, satisfying flavor.
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Low-carb tortillas keep the net carbs down to about 6.6g per serving, making this recipe suitable for those watching their carbohydrate intake.
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Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated in the microwave until warmed through.