Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a food processor or blender, combine the cottage cheese and Greek yogurt. Blend until completely smooth.
- Transfer the blended mixture to a large bowl. Add the shredded chicken, diced green chiles, cumin, chili powder, and garlic powder. Stir until everything is well combined.
- Warm the tortillas for about 15-20 seconds in the microwave to make them pliable.
- Spoon about 1/3 cup of the chicken filling into the center of each tortilla. Roll tightly and place seam-side down in the prepared baking dish.
- Pour the red enchilada sauce evenly over the top of the rolled tortillas. Sprinkle with the shredded Mexican cheese blend.
- Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and lightly browned.
- Let the enchiladas rest for 5-10 minutes before garnishing with desired toppings and serving.
Notes
Tip 1: For an even bigger protein boost, add a can of rinsed black beans to the chicken filling.
Tip 2: Ensure you blend the cottage cheese and Greek yogurt until completely smooth to avoid a grainy texture.
Tip 3: Don't overfill the tortillas, as this can cause them to split open during baking.
Tip 2: Ensure you blend the cottage cheese and Greek yogurt until completely smooth to avoid a grainy texture.
Tip 3: Don't overfill the tortillas, as this can cause them to split open during baking.
