Facebook Twitter Pinterest LinkedInThe aroma of enchiladas wafting through the kitchen instantly transports me to my happy place, where flavorful dishes wrap around hearty ingredients. Today, I’m excited to introduce my Protein Cottage Cheese Chicken Enchiladas, a low-carb gem that beautifully marries creamy cottage cheese with tender shredded chicken, all enveloped in a zesty enchilada sauce. What sets this dish apart is not only its delightful taste but also the fact that it’s an absolute breeze to prepare—a true lifesaver for those busy weeknights or as a make-ahead meal prep option. As you dive into this delicious recipe, you’ll appreciate how it caters to both flavor and nutrition, making it perfect for anyone looking to embrace a wholesome culinary lifestyle. Curious about the secret to making these enchiladas a family favorite? Let’s get cooking! Why Choose Protein Cottage Cheese Enchiladas? Flavorful: Bursting with rich, zesty flavors, these enchiladas offer a satisfying taste that will wow your taste buds. Nutritious: With each bite, enjoy a high-protein, low-carb meal that aligns perfectly with your health goals. Quick Prep: This recipe is a breeze to make, ideal for busy evenings or meal prep sessions. Versatile: Feel free to customize the filling with veggies or spices to cater to your family’s preference—try adding green chilies for an extra kick! Crowd-Pleaser: These enchiladas are sure to impress family and friends, making any gathering a hit. Plus, they pair wonderfully with fresh avocado slices or your favorite salsa. Give them a try today, and discover why they’ll become a staple in your weekly menu! Protein Cottage Cheese Chicken Enchiladas Ingredients For the Filling • Shredded Chicken – Adds protein and texture; you can use rotisserie chicken for a quick option. • Cottage Cheese – Provides creaminess while increasing protein content; opt for full-fat for a richer filling. • Garlic Powder – Enhances overall flavor; fresh garlic can be a more vibrant substitute. • Onion Powder – Adds sweetness and depth; fresh onions can be used, but remember to adjust cooking time. • Salt – Balances the flavors; sea salt or kosher salt can be great alternatives. • Pepper – Offers seasoning; use black, white, or crushed red pepper depending on your preferred spice level. For Assembly • Low-Carb Tortillas – These hold the filling well; if avoiding grains, zucchini slices can serve as a fresh alternative. • Enchilada Sauce – Acts as moisture and infuses flavor; feel free to use homemade or store-bought for convenience. • Shredded Cheese – Provides a gooey finish; consider swapping it for mozzarella or pepper jack for a flavor twist. Step‑by‑Step Instructions for Protein Cottage Cheese Chicken Enchiladas Step 1: Mix the Filling In a large mixing bowl, combine the shredded chicken, cottage cheese, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are well integrated, creating a flavorful and creamy filling. Ensure the cottage cheese is evenly mixed throughout for a consistent texture. This should take about 2-3 minutes of vigorous mixing before proceeding to the next step. Step 2: Prepare Baking Dish Preheat your oven to 375°F (190°C). While the oven warms up, take a 9×13 inch baking dish and spread a thin layer of enchilada sauce at the bottom. This will help prevent the enchiladas from sticking and add moisture during baking. Aim for a smooth, even coating that covers the base of the dish. Step 3: Assemble Enchiladas Place a low-carb tortilla on a flat surface, then spoon a generous amount of the chicken and cottage cheese filling down the center. Roll the tortilla tightly, ensuring the filling is securely enclosed, and lay it seam-side down in the prepared baking dish. Repeat this process until all filling is used, arranging the rolled enchiladas neatly in a single layer. Step 4: Add Sauce and Cheese Once all enchiladas are in the baking dish, pour the remaining enchilada sauce evenly over the top, ensuring each enchilada is generously coated. Next, sprinkle a generous amount of shredded cheese over the sauce, creating a deliciously gooey topping. Take a moment to adjust the cheese as desired for extra stretchiness or flavor variations. Step 5: Bake Place the baking dish in the preheated oven and bake the Protein Cottage Cheese Chicken Enchiladas for 25-30 minutes. Keep an eye on them; they are ready when the cheese is melted, bubbly, and lightly golden. The enchiladas should be heated thoroughly, and the aroma should fill your kitchen, signaling they’re almost ready to enjoy! Protein Cottage Cheese Chicken Enchiladas Variations Feel free to explore these variations to make the recipe uniquely yours—each twist brings a delightful twist to the plate! Vegetarian Swap: Replace shredded chicken with black beans or lentils for a satisfying vegetarian option. This keeps the protein high while embracing plant-based goodness. Extra Spice: Add chopped jalapeños or a splash of your favorite hot sauce into the filling. Zing up your enchiladas with an added kick that spice lovers will adore! Zucchini Layers: For a grain-free alternative, swap low-carb tortillas for thinly sliced zucchini. Just bake them until tender for a fresh taste that’s a bit lighter. Fresh Herbs: Mix in some chopped cilantro or parsley to your filling. The bright flavors from the herbs add a refreshing finish that complements the richness of the cottage cheese. Cheesy Delight: Consider varying the cheese topping—think smoked gouda or sharp cheddar for a different flavor profile. It’s a simple change that can elevate your enchiladas to new heights! Savory Addition: Diced bell peppers or spinach can be folded into the filling for extra nutrition. These veggies not only enhance the dish’s color but also provide a nutritious crunch. Saucy Variation: Try using a spicier enchilada sauce or even a mole sauce for a unique twist. The rich flavors will transform your traditional enchiladas into something extraordinary. Curious about how to pair your enchiladas? Enjoy them with fresh avocado slices or whip up a creamy avocado lime dressing that’s sure to turn heads. For a hearty addition, consider serving alongside a refreshing Grilled Chicken Broccoli Bowl to make your meal complete! How to Store and Freeze Protein Cottage Cheese Chicken Enchiladas Fridge: Store leftovers in an airtight container for up to 4 days. Ensure the enchiladas are completely cooled before sealing to maintain their moisture. Freezer: Unbaked enchiladas can be frozen for up to 3 months. Assemble, cover tightly with plastic wrap, then foil, and freeze. Bake straight from frozen, adding extra time. Reheating: To reheat, microwave individual portions for about 2-3 minutes or warm in the oven at 350°F (175°C) for 15-20 minutes until heated through. Wrapping: If storing baked enchiladas, cover them with foil before refrigerating to prevent drying out. Remember, moisture is key to keeping your Protein Cottage Cheese Chicken Enchiladas delicious! Make Ahead Options These Protein Cottage Cheese Chicken Enchiladas are perfect for meal prep enthusiasts! You can assemble the enchiladas up to 24 hours in advance by preparing them through Step 4, then covering and refrigerating the unbaked dish. This allows the flavors to meld beautifully overnight. If you need to prepare further in advance, you can freeze the assembled enchiladas for up to 3 months; just wrap them tightly in foil or plastic wrap to prevent freezer burn. When ready to bake, simply preheat your oven and cook from frozen for an additional 10-15 minutes, ensuring the cheese becomes bubbly and golden. With this prep method, you’ll enjoy flavorful, homemade enchiladas with minimal effort on a busy weeknight! Expert Tips for Protein Cottage Cheese Chicken Enchiladas Creamier Filling: Use full-fat cottage cheese for a creamier texture. Low-fat versions can result in a less rich filling that’s not as satisfying. Secure Rolls: Roll your tortillas tightly and place them seam-side down in the baking dish to prevent them from unrolling during baking. Flavor Boost: Don’t hesitate to add green chilies or fresh jalapeños to the filling for an extra burst of flavor in your Protein Cottage Cheese Chicken Enchiladas. Layering Sauce: Always include a layer of enchilada sauce at the bottom of the baking dish, which prevents sticking and enhances flavor. Watch the Bake: Keep an eye on the enchiladas as they bake; the perfect indicator they’re done is when the cheese is melted and bubbly, usually around 25-30 minutes. What to Serve with Protein Cottage Cheese Chicken Enchiladas Transform your meal into a delightful feast with these perfect pairings for your enchiladas! Fresh Guacamole: Creamy and rich, this dip will enhance the flavors of your enchiladas. Scoop it up with tortilla chips for an extra layer of fun! Side Salad: A crisp and refreshing salad topped with lime vinaigrette balances the richness of the enchiladas. Add ingredients like cherry tomatoes and avocado for an irresistible crunch. Mexican Rice: Fluffy cilantro-lime rice soaks up the enchilada sauce beautifully, giving each bite a flavorful twist. It’s a satisfying side that adds depth to your meal. Sautéed Vegetables: Colorful bell peppers and zucchini sautéed in olive oil bring vibrant flavor and nutrition to your table, providing a great contrast in texture to the soft enchiladas. Pico de Gallo: Fresh, zesty pico de gallo adds a burst of flavor with every bite, thanks to its combination of tomatoes, onions, and lime. It’s a wonderful topping to brighten your dish. Refried Beans: Silky refried beans offer a hearty addition, complementing the protein-packed enchiladas with a creamy consistency that visitors won’t resist! Shredded Cheese & Sour Cream: Top your enchiladas with extra shredded cheese and a dollop of sour cream for added indulgence. The creaminess cuts through the spice, making each bite utterly enjoyable! Chill Red Wine: A glass of chilled red wine like Merlot harmonizes beautifully with the savory flavors of the enchiladas, elevating your dining experience to one of pure pleasure. Protein Cottage Cheese Chicken Enchiladas Recipe FAQs What should I look for when selecting cottage cheese? Absolutely! When choosing cottage cheese, look for a brand that offers full-fat for a creamier filling in your enchiladas. Check the expiration date and prefer varieties without additives or preservatives. The texture should be smooth and cohesive, avoiding containers with excess liquid or dark spots, indicating spoilage. How should I store leftover enchiladas? Leftover Protein Cottage Cheese Chicken Enchiladas can be stored in an airtight container in the fridge for up to 4 days. Be sure to let them cool to room temperature before sealing to lock in moisture. For the best flavor and texture, reheat in the oven rather than the microwave! Can I freeze enchiladas for later? Very! You can freeze unbaked enchiladas for up to 3 months. Simply assemble them, cover tightly with plastic wrap, then wrap in foil to prevent freezer burn. When you’re ready to enjoy, bake straight from frozen, adding 10-15 extra minutes to the cooking time. Just make sure they’re heated through and the cheese is bubbly! What should I do if my enchiladas are too watery? If your enchiladas turn out watery, it may be due to excess moisture in the filling or sauce. I recommend straining excess liquid from the cottage cheese and using a thicker enchilada sauce. Another tip is to avoid soaking the tortillas in sauce for too long before assembling, as they can absorb excessive moisture. Are these enchiladas suitable for those with lactose intolerance? While this recipe contains cottage cheese, which is higher in lactose, there are substitutions you can try! Opt for lactose-free cottage cheese or a dairy-free cheese alternative to accommodate lactose intolerance. Make sure to adjust the sauce and other ingredients accordingly to maintain flavor. Can I add veggies to the filling? Absolutely! Adding veggies is a fantastic way to enhance the nutritional profile and taste of your enchiladas. I often mix in chopped spinach, bell peppers, or even zucchini. Just make sure they’re cooked or blanched before adding, so they don’t release too much moisture into the filling. Enjoy experimenting! Protein Cottage Cheese Chicken Enchiladas for a Guilt-Free Feast Enjoy these Protein Cottage Cheese Chicken Enchiladas, a flavorful, low-carb meal that's packed with nutrition. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 30 minutes minsTotal Time 40 minutes mins Servings: 4 enchiladasCourse: ChickenCuisine: MexicanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Filling2 cups Shredded Chicken can use rotisserie chicken1 cup Cottage Cheese full-fat recommended1 teaspoon Garlic Powder1 teaspoon Onion Powder1 teaspoon Salt sea or kosher salt1 teaspoon Pepper to tasteFor Assembly6 pieces Low-Carb Tortillas or zucchini slices2 cups Enchilada Sauce homemade or store-bought1 cup Shredded Cheese mozzarella or pepper jack optional Equipment Mixing BowlBaking dishOven Method Step-by-Step Instructions for Protein Cottage Cheese Chicken EnchiladasIn a large mixing bowl, combine the shredded chicken, cottage cheese, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are well integrated, creating a flavorful and creamy filling.Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce at the bottom of a 9x13 inch baking dish.Place a low-carb tortilla on a flat surface, spoon a generous amount of filling down the center, roll the tortilla tightly, and lay it seam-side down in the prepared baking dish. Repeat until all filling is used.Pour the remaining enchilada sauce evenly over the top, ensuring each enchilada is generously coated. Sprinkle shredded cheese over the sauce.Place the baking dish in the oven and bake for 25-30 minutes until the cheese is melted and bubbly. Nutrition Serving: 1enchiladaCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg NotesStore leftovers in an airtight container for up to 4 days. Unbaked enchiladas can be frozen for up to 3 months. Reheat in the microwave or oven as needed. 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