Cottage Cheese Chicken Enchiladas

Here’s a delicious Cottage Cheese Chicken Enchiladas recipe—creamy, protein-packed, and full of flavor! 🧀🌶️

---

Cottage Cheese Chicken Enchiladas

Ingredients (serves 4–6)

For the filling:

• 2 cups cooked chicken, shredded (rotisserie chicken works great) 🍗

• 1 cup cottage cheese (low-fat or full-fat)

• ½ cup shredded cheddar or Mexican blend cheese

• ½ cup chopped onion

• 1–2 garlic cloves, minced

• 1 tsp cumin

• 1 tsp chili powder

• Salt and pepper, to taste

For the enchiladas:

• 8–10 small flour or corn tortillas

• 1 ½ cups enchilada sauce (store-bought or homemade)

• ½ cup shredded cheese for topping

Optional toppings:

• Chopped cilantro

• Sliced avocado

• Sour cream

---

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Prepare the filling

   • In a bowl, mix shredded chicken, cottage cheese, ½ cup shredded cheese, onion, garlic, cumin, chili powder, salt, and pepper.

3. Assemble the enchiladas

   • Spread a thin layer of enchilada sauce on the bottom of the baking dish.

   • Spoon 2–3 tablespoons of filling onto each tortilla, roll up, and place seam-side down in the dish.

4. Top with sauce and cheese

   • Pour remaining enchilada sauce evenly over the rolled tortillas.

   • Sprinkle ½ cup shredded cheese on top.

5. Bake

   • Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.

6. Serve

   • Garnish with cilantro, avocado, or sour cream if desired.

---

Tips

• Cottage cheese makes these high in protein and creamy without heavy cream.

• For a lower-carb version, use low-carb tortillas or wrap in lettuce leaves.

• Add diced green chiles or jalapeños for extra spice.

• Can be made ahead of time and baked just before serving.

---

If you want, I can also give a slow-cooker version where everything goes in a pot and the enchiladas cook together—super easy for busy days.

Do you want me to give that version?