Description
Indulge in the rich flavors of Low-Carb Chicken Enchiladas, a guilt-free twist on a beloved Mexican classic. This dish combines tender rotisserie chicken and creamy cottage cheese with zesty green chilis, all wrapped in low-carb tortillas for a hearty meal that fits perfectly into your low-carb lifestyle. Ideal for busy weeknights or special occasions, these enchiladas are not only quick to prepare but also high in protein and customizable to suit your taste. Whether topped with fresh cilantro or served with avocado, this recipe is sure to please both family and friends while keeping carbs at bay.
Ingredients
- 2½ cups rotisserie chicken, shredded
- ¾ cup low-fat cottage cheese
- 1 can (4 ounces) diced green chilis
- 1½ tablespoons taco seasoning
- 6 low-carb tortillas
- ¾ cup enchilada sauce
- 1 cup Mexican cheese blend
Instructions
- Preheat oven to 350°F and coat a 9×13-inch baking dish with cooking spray. Spread ½ cup enchilada sauce on the bottom.
- In a mixing bowl, combine shredded chicken, cottage cheese, green chilis, and taco seasoning. Mix well and add salt to taste.
- Spoon about ½ cup of the filling onto each tortilla, sprinkle with cheese, roll tightly, and place seam-side down in the baking dish.
- Drizzle remaining enchilada sauce over the top and sprinkle with additional cheese.
- Cover with foil and bake for 15 minutes; then remove foil and bake for an additional 10 minutes until cheese is melted.
- Let rest for five minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 820mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 65mg
Keywords: Customize by adding vegetables like spinach or bell peppers to the filling. For extra heat, use more diced green chilis or jalapeños. Leftovers can be refrigerated or frozen for future meals.