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High Protein Chicken Enchiladas

High Protein Chicken Enchiladas Recipe

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 8 small corn tortillas
  • 1 cup low-fat cottage cheese
  • 1 cup red enchilada sauce
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup plain Greek yogurt
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Method
 

  1. Cook chicken breasts in a skillet with water and salt, covered, for 10 to 12 minutes until 165°F, then shred.
  2. Blend cottage cheese, yogurt, enchilada sauce, and spices until smooth.
  3. Microwave tortillas wrapped in a damp paper towel for 30 seconds to soften.
  4. Spread 1/2 cup sauce in a baking dish, then fill each tortilla with chicken and a pinch of cheese, roll, and place seam side down.
  5. Cover with remaining sauce and mozzarella, bake at 375°F for 20 minutes, then rest 5 minutes before serving.

Notes

If using leftover rotisserie chicken, you will need about 2 cups shredded chicken and can skip Step 1. The 5-minute resting time after baking is not included in the cook time.