Description
Quick high protein chicken enchiladas packed with flavor and ready fast. A healthy, satisfying dinner perfect for busy weeknights.
Ingredients
- 2 cups cooked shredded chicken breast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 cup low fat cottage cheese
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 8 small flour tortillas
- 2 cups red enchilada sauce
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat oven to 375 degrees F. Lightly grease a 9 by 13 inch baking dish.
- In a large bowl, combine shredded chicken, salt, pepper, garlic powder, and cumin.
- Stir in cottage cheese, shredded cheddar, and mozzarella until evenly mixed.
- Spread about 1/2 cup enchilada sauce across the bottom of the baking dish.
- Spoon about 1/4 cup of the chicken mixture into each tortilla and roll tightly. Place seam side down in the dish.
- Pour remaining enchilada sauce evenly over the tortillas.
- Sprinkle the remaining cheddar cheese over the top.
- Bake for 20 to 25 minutes until the cheese is melted and bubbly and the enchiladas are heated through.
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with chopped cilantro and serve warm.
Notes
- Use rotisserie style shredded chicken breast for faster prep and extra flavor while keeping the dish high in protein.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican