Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cottage cheese
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 tortillas (flour or corn)
- 1 cup enchilada sauce
- 1/2 cup chopped onions
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Mix together the shredded chicken, cottage cheese, half of the shredded cheese, chopped onions, garlic powder, salt, and pepper in a bowl.
- Take a tortilla, spoon some of the chicken mixture onto it, and roll it up tightly.
- Place the rolled enchiladas seam-side down in a baking dish.
- Pour the enchilada sauce over the top and sprinkle the remaining shredded cheese over the sauce.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro if desired and serve warm.
Notes
Serve the enchiladas warm with additional toppings like sour cream or guacamole.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Carb
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 50mg