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Protein cottage cheese chicken enchiladas in a baking dish with melted golden cheese and enchilada sauce

Protein Cottage Cheese Chicken Enchiladas

High-protein, low-carb enchiladas made with creamy cottage cheese, tender shredded chicken, zesty enchilada sauce, and melted cheese. Ready in under 40 minutes and perfect for meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 enchiladas
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups shredded cooked chicken rotisserie chicken recommended
  • 1 cup full-fat cottage cheese drain briefly if very wet
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • 8 low-carb tortillas 8-inch size, warmed if stiff
  • 1.5 cups red enchilada sauce divided
  • 1 cup shredded Mexican blend or cheddar cheese

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Oven

Method
 

  1. Preheat oven to 375 degrees F. Lightly grease a 9x13 inch baking dish. Spread about 1/4 cup of enchilada sauce across the bottom in a thin even layer.
  2. In a large bowl, combine shredded chicken, cottage cheese, garlic powder, onion powder, salt, and pepper. Stir well for about 2 minutes until fully combined and the cottage cheese coats the chicken evenly. If the mixture looks very wet, drain the cottage cheese briefly before mixing.
  3. Warm tortillas for 15 seconds in the microwave if stiff. Spoon 3 to 4 tablespoons of filling down the center of each tortilla. Roll tightly and place seam-side down in the baking dish in a single layer.
  4. Pour the remaining enchilada sauce evenly over the top of all enchiladas, covering the ends. Sprinkle shredded cheese over everything in an even layer.
  5. Bake uncovered for 25 to 30 minutes until cheese is fully melted, bubbling at the edges, and lightly golden on top. Rest for 5 minutes before serving.

Notes

Use full-fat cottage cheese for the creamiest filling. Drain cottage cheese briefly if very wet. Warm tortillas before rolling to prevent cracking. Roll tightly seam-side down to prevent unrolling during baking. Store in fridge up to 4 days or freeze unbaked for up to 3 months.