Description
A delicious low carb twist on classic chicken enchiladas.
Ingredients
Scale
- 1 pound chicken breast cooked and shredded
- 1 cup cottage cheese
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 low carb tortillas
- 1 cup low carb enchilada sauce
- 1 tablespoon olive oil
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with olive oil.
- In a large bowl combine shredded chicken, cottage cheese, cheddar cheese, Monterey Jack cheese, cilantro, chili powder, cumin, garlic powder, salt, and black pepper. Mix until evenly combined.
- Spread half of the enchilada sauce over the bottom of the prepared baking dish.
- Lay one tortilla flat, spoon about 1/3 cup of the chicken mixture down the center, then roll up and place seam-side down in the baking dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle any leftover cheese on top.
- Bake in the preheated oven for 20 minutes or until sauce is bubbling and cheese is melted.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- For extra flavor, consider adding diced onions or jalapeños to the chicken mixture.
- Serve with a side of avocado or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg