These easy cottage cheese chicken enchiladas are high in protein, bursting with bold Mexican flavors, and a breeze to make!

Easy, cheesy, and downright delicious, these high-protein cottage cheese chicken enchiladas are bursting with Mexican flavor!

You’d never guess the creamy, cheesy filling includes cottage cheese, but it’s key in making these enchiladas high in protein and satisfying. Rotisserie chicken keep things easy and boosts the protein, while canned enchilada sauce and green chilies add bold, spicy flavor.

To minimize calories and carbs, we use low-carb tortillas, less shredded cheese and less enchilada sauce.

And with just seven ingredients, this recipe is a breeze to make. Simply mix together the filling, stuff it into tortillas, top with sauce and cheese, and bake. It’s a comforting weeknight dinner when you need something simple, healthy and totally delicious.

Ingredients

Rotisserie chicken: To keep the enchiladas easy, we use store-bought rotisserie chicken, which we shred into small chunks. We recommend buying a rotisserie chicken that is organic, free-range, and free of hormone.

Low-fat cottage cheese: We use a low-fat cottage cheese (2% milkfat) in the enchiladas to keep the protein percentage high. That said, you could also use a full-fat cottage cheese since it only slightly reduces the protein percentage.

Canned green chilis: Canned green chilis help flavor and spice up the chicken filling. For less heat, simply use half of a 4-ounce can.

Sugar-free taco seasoning: When buying a taco seasoning, be sure to buy one that has no added sugar.

Low-carb tortillas: There are a lot of low-carb tortillas on the market now and some are pretty decent. Most have between 0 to 6 net carbs per tortilla. If you don't have a favorite yet, check out our low-carb tortilla review here.

Enchilada sauce: We use store-bought enchilada sauce to keep things simple. Be sure to compare nutritional information as some are higher in carbs than others. You can also use homemade sauce if you like.

Mexican shredded cheese: We use a Mexican Cheddar Jack blend of grated cheese in this recipe. However, you can also use grated cheddar or Monterey jack.

How to Make

STEP 1: Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish. Pour in ½ cup enchilada sauce and evenly spread across bottom.

STEP 2: In a large bowl, mix the shredded chicken, cottage cheese, taco seasoning and green chilies until well combined. Season with salt.

STEP 3: Spoon about ½ cup chicken mixture onto each tortilla. Spread filling down middle of tortilla and sprinkle with a pinch of shredded cheese. Roll tortillas tightly and place them seam-side down in prepared baking dish.

STEP 4: Pour ¼ cup enchilada sauce evenly over the tortillas, spreading it with a spoon or brush. Sprinkle remaining shredded cheese over the top.

STEP 5: Cover dish with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes until cheese is melted.

STEP 6: Let the enchiladas rest for 5 minutes before serving. Enjoy them as is or with your favorite toppings like chopped cilantro, onion or avocado.

How to Store Leftovers

Let the enchiladas cool completely, then store them in an airtight container in the fridge for up to 3 to 4 days. Reheat in the microwave for a minute or two until warmed through.

More Protein Cottage Cheese Recipes

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

Recipe

Serve: Let the enchiladas cool for a few minutes before serving. Enjoy with your favorite toppings like chopped cilantro, chopped onions or sliced avocado.