Cottage cheese chicken enchiladas that delight your taste buds!
Delicious and creamy cottage cheese chicken enchiladas that are sure to delight your taste buds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cottage cheese
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup enchilada sauce
- 8 corn tortillas
- 1/2 cup diced onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the shredded chicken, cottage cheese, half of the shredded cheese, onions, garlic powder, cumin, salt, and pepper.
- Warm the corn tortillas in a skillet to make them pliable.
- Spoon the chicken mixture into each tortilla, roll them up, and place them seam-side down in a baking dish.
- Pour the enchilada sauce over the rolled tortillas and sprinkle the remaining shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
- For a spicier version, add diced jalapeños to the chicken mixture.
- These enchiladas can be made ahead of time and stored in the refrigerator before baking.
- Serve with sour cream and fresh cilantro for added flavor.
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg