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Creamy Dreamy High Protein Chicken Enchiladas

Macro-friendly chicken enchiladas with shredded chicken breast, blended cottage cheese, and Greek yogurt filling in high-protein tortillas with red enchilada sauce and melted cheese, baked in just 40 minutes with over 35g protein per serving.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked chicken breast shredded; rotisserie chicken works well
  • 0.5 cup low-fat cottage cheese blended until completely smooth before adding to filling
  • 0.5 cup plain Greek yogurt
  • 0.5 cup shredded Mexican cheese blend for the filling
  • 1 tbsp taco seasoning or a mix of chili powder, cumin, and garlic powder
  • 0.25 cup red enchilada sauce mixed into the filling
  • 1 can (4 oz) diced green chiles optional
  • 8 low-carb or high-protein tortillas warmed in a damp paper towel in the microwave for 30 seconds before filling
  • 1.5 cups red enchilada sauce divided between base layer and topping
  • 1 cup shredded Mexican cheese blend for topping
  • fresh cilantro, sliced jalapeños, or Greek yogurt for garnish

Equipment

  • 9x13-inch baking dish
  • large mixing bowl
  • Blender or food processor for cottage cheese
  • Cooking spray

Method
 

  1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray.
  2. Blend the cottage cheese until completely smooth. Combine with the shredded chicken, Greek yogurt, taco seasoning, Mexican cheese blend, and 1/4 cup enchilada sauce in a large bowl. Stir until thoroughly coated. Fold in green chiles if using.
  3. Spread about 1/4 cup of enchilada sauce across the bottom of the prepared dish.
  4. Microwave the tortillas wrapped in a damp paper towel for 30 seconds until warm and pliable.
  5. Place about 1/3 cup of filling in the center of each tortilla. Roll tightly and place seam-side down in the dish. Repeat with remaining tortillas.
  6. Pour the remaining enchilada sauce evenly over the rolled tortillas. Scatter the cup of Mexican cheese blend over the top.
  7. Bake uncovered for 20 to 25 minutes until the sauce is bubbling and the cheese is melted and golden. Rest 5 minutes before serving. Garnish and serve.

Notes

Blend the Cottage Cheese: Always blend before adding to the filling. Unblended cottage cheese produces visible curds in the finished filling. Warm the Tortillas: 30 seconds in a damp paper towel in the microwave prevents cracking during rolling. Do not skip. Filling Quantity: About 1/3 cup per tortilla prevents overstuffing that causes seam bursting during baking. Make Ahead: Assemble, cover, and refrigerate up to 24 hours. Add 5 minutes to bake time. Broil Option: Broil for 2 minutes at the end for a deeper golden cheese topping. Watch closely. Freeze: Fully cooled enchiladas freeze for up to 2 months. Thaw overnight and reheat covered at 350°F for 20 minutes. Rotisserie Shortcut: 3 cups shredded rotisserie chicken eliminates the chicken cooking step entirely.