Description
A low-carb protein-packed meal featuring cottage cheese and chicken enchiladas.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cottage cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
- 1 tsp cumin
- 1 tsp chili powder
- 4 low-carb tortillas
- 1 cup enchilada sauce
Instructions
- Preheat oven to 375°F (190°C).
- Mix chicken, cottage cheese, cheddar, cilantro, cumin, and chili powder in a bowl.
- Fill each tortilla with the mixture and roll tightly.
- Place rolled tortillas in a baking dish and cover with enchilada sauce.
- Bake for 20 minutes until heated through.
Notes
- Use rotisserie chicken for convenience.
- For extra spice, add jalapeños.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 70mg
Keywords: protein, cottage cheese, chicken enchiladas, low carb