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  • Writer's pictureJenn Clayton

High Protein Chicken Enchiladas

These low calorie, protein packed enchiladas are SO good and easy to make!!

Creamy on the inside (from the cottage cheese) and spicy-ish on the outside! Truly yum!


1 lb Chicken breast pre-cooked and shredded or grounf chicken

½ cup Cottage cheese- lowfat

¼ teaspoon Cumin

¼ teaspoon Onion powder

1 teaspoon Chili powder

½ teaspoon Garlic powder

Salt and pepper to taste

2 cups Enchilada sauce

8 Corn tortillas

Cabbage, jalapeños, cilantro for garnish- optional

Preheat the oven to 350 F. Prepare a 13"x9" casserole dish with cooking spray.

In a mixing bowl, combine the pre-cooked and shredded chicken, cottage cheese, salt, pepper, cumin, chili powder, onion powder and garlic powder. Stir to combine. 

Prepare the enchiladas by placing 2 tablespoons of the mixture on each corn tortilla. Do not put too much of the meat mixture inside as it will break the tortillas. 

Roll the tortilla and place in the casserole dish, placing the seam side down on the casserole dish. Repeat until all the meat mixture is used. I got 8 enchiladas, but you may get more depending on how much you put inside. 

Drizzle the enchilada sauce over the top of the tortillas then place in the oven and bake at 350 F for 15-20 minutes until bubbly and the tortillas are slightly browned.

Remove from the oven and serve immediately with cabbage, cilantro and sliced jalapeños!

4 Servings:

6 points

409 calories

5g fat

46g carbs

34g protein

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