It is 6pm. You are tired. Dinner needs to happen fast.
These cottage cheese chicken enchiladas are the perfect solution for your busy evening. They are creamy, warm, and feel like a total treat.
This recipe delivers a high-protein punch that keeps you full. It is a healthy reset your whole family will love.
Why You Will Love This Recipe
This dish is a winner because it tastes indulgent but stays light. It is perfect for busy weeknights when time is short.
The secret is the blended cottage cheese. It creates a velvety filling without heavy cream. You get 28g of protein in every single serving.
Simple Method
Making these is very easy and doable. You just blend, mix, and roll. Even if you are a beginner, you can do this.
Using pre-cooked chicken is a great time-saving shortcut. Your dinner will be in the oven in just 20 minutes.
Ingredients You Will Need
These ingredients are likely already in your kitchen. They are simple pantry staples that work hard for you.
- 500g cooked chicken breast, shredded
- 250g low-fat cottage cheese
- 120g non-fat plain Greek yogurt
- 200ml red enchilada sauce
- 115g diced green chiles, canned
- 110g reduced-fat shredded Mexican cheese blend
- 12 small low-carb flour tortillas
- 2g garlic powder
- 2g ground cumin
- 15g fresh cilantro, chopped
Step-by-Step Instructions
- Preheat your oven to 190°C (375°F).
- Place cottage cheese in a blender and process until completely smooth.
- Combine chicken, blended cheese, yogurt, chiles, garlic, and cumin in a bowl.
- Spread 50ml of sauce across the bottom of a 9×13 inch dish.
- Warm tortillas in the microwave for 20 seconds to make them pliable.
- Distribute the chicken mixture evenly among the 12 tortillas.
- Roll each tortilla tightly and place them seam-side down in the dish.
- Pour remaining sauce over the top and sprinkle with shredded cheese.
- Bake for 20 to 25 minutes until bubbling and golden.
- Garnish with fresh chopped cilantro before serving.
Best Ways to Enjoy It
Serve these warm with a side of fresh avocado. A light garden salad adds a crisp crunch to the meal.
Set the table and enjoy a satisfying dinner with your family. These also pack perfectly into containers for easy weekday lunches.
Storage & Reheating
Store any leftovers in an airtight container. They stay fresh in the fridge for up to four days. Reheat them in the oven at 350°F for 10 minutes.
You can also microwave individual portions for a quick lunch. This recipe is meal prep friendly and stays very creamy.
Recipe Tips
- Do not skip blending the cottage cheese for the best texture.
- Use a rotisserie chicken to save precious time on weeknights.
- Wait for the cheese to turn lightly golden before removing from oven.
- Warm the tortillas first so they do not crack while rolling.
- Add a handful of fresh summer corn for extra sweetness.
- Double the batch and freeze half for a rainy day.
Ways to Switch It Up
- Swap red sauce for green salsa for a tangy twist.
- Use corn tortillas to make this recipe gluten-free.
- Add black beans to the filling for extra fiber.
- Swap maple syrup for honey if you like a sweeter sauce.
Common Questions
Can I make this ahead of time?
Yes, you can assemble the dish a day early. Keep it covered in the fridge until you are ready to bake.
Will my kids eat this?
Most kids love the mild flavor and creamy texture. The green chiles are very mild and not spicy at all.
Can I use just Greek yogurt?
You can, but the cottage cheese adds a rich thickness. Blending the two together creates the perfect balance.
I hope this cozy recipe brings a little ease to your busy week. Give it a try and let the warm flavors comfort you. Happy cooking!
— Lidia
High Protein Cottage Cheese Chicken Enchiladas
Ingredients
- 500 g cooked chicken breast, shredded
- 250 g low -fat cottage cheese
- 120 g non -fat plain Greek yogurt
- 200 ml red enchilada sauce
- 115 g diced green chiles, canned
- 110 g reduced -fat shredded Mexican cheese blend
- 12 small low -carb flour tortillas
- 2 g garlic powder
- 2 g ground cumin
- 15 g fresh cilantro, chopped
Instructions
- Preheat oven to 190°C (375°F).
- Place cottage cheese in a blender or food processor and process until completely smooth.
- In a large mixing bowl, combine the shredded chicken, blended cottage cheese, Greek yogurt, diced green chiles, garlic powder, and ground cumin. Mix until the chicken is evenly coated.
- Spread 50ml of the enchilada sauce across the bottom of a 9x13 inch baking dish to prevent sticking.
- Warm the tortillas slightly in the microwave for 20 seconds to make them pliable. Distribute the chicken mixture evenly among the 12 tortillas.
- Roll each tortilla tightly and place them seam-side down into the prepared baking dish.
- Pour the remaining enchilada sauce over the top of the tortillas and sprinkle evenly with the shredded Mexican cheese blend.
- Bake for 20 to 25 minutes until the sauce is bubbling and the cheese is fully melted and slightly golden.
- Remove from the oven and garnish with fresh chopped cilantro before serving.
