Description
A flavorful twist on classic enchiladas, packed with protein and creamy filling, perfect for a hearty dinner.
Ingredients
Scale
- 2 cups shredded chicken
- 1 cup cottage cheese or Greek yogurt
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 cup white sauce (or homemade with butter, flour, milk)
- 8 corn or flour tortillas
- 1/2 cup diced green chilies (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the shredded chicken, cottage cheese, diced green chilies (if using), salt, and pepper until well combined.
- Spoon a portion of the chicken mixture into each tortilla, roll them up tightly, and place them seam-side down in a greased baking dish.
- Pour the white sauce over the top of the enchiladas and sprinkle with shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Consider using rotisserie chicken for convenience. Customize heat level with jalapeños or cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg