High Protein Chicken Enchiladas! These skinny enchiladas are made with a few simple, healthy swaps. They are creamy on the inside and spicy on the outside. Only 320 calories per serving and made with real food! Gluten Free + Low Calorie
There are certain times where I have a theme going with the recipes I post. Recently the theme has been upgrading your favorite foods (in case you didn't realize it). Like these cauliflower tortillas, this homemade enchilada sauce, and these chocolate chip muffins.
You see something people easily forget when they're trying to eat healthy, lose weight or maintain their weight is to eat foods they enjoy. I mean it really sucks when you're living off carrots and celery, and it always surprises me how many people still believe that to be true when they start a healthy "diet."
One way you can upgrade your favorite foods is by adding protein (something all those recipes above do!). Adding protein reduces sugar cravings and keeps you fuller longer.
People who eat more protein with their meals and snacks are shown in studies to eat fewer calories and manage their weight better. Sorry the nerdy nutritionist in me really geeks out about this stuff.
These High Protein Healthy Chicken Enchiladas ADD protein by replacing the cheese on the inside with cottage cheese. YES! You heard me right. Cottage cheese is an AMAZING replacement for regular cheese. Less saturated fat and more protein with the same cheesy texture and flavor!
Not only are these chicken enchiladas healthy and higher in protein, they're also gluten free using corn tortillas. Be sure to check the ingredients on corn tortillas. I have seen flour mixed into some.
You may remember I did this sneaky cottage cheese trick with this Low Carb Crockpot Lasagna. Since I made that recipe, that's been a trick I've used regularly and while it sounds strange, I will tell you it's incredibly delicious and you wouldn't know it wasn't cheese.
Cook the cottage cheese with the meat in a skillet, then roll up into some corn tortillas and top with homemade enchilada sauce and you've got a high protein meal that's slightly lower in carbs and well, pretty darn delicious!
Remember, Skinny Fitalicious Meal Plans also gives you this added protein. Each meal plan has at least 100 grams of protein. We show you EASY and creative ways to add protein to your diet without you even knowing it!
High Protein Chicken Enchiladas
Ingredients
- 1 lb Chicken breast pre-cooked and shredded
- 1/2 cup Cottage cheese
- 1/4 teaspoon Cumin
- 1/4 teaspoon Onion powder
- 1 teaspoon Chili powder
- 1/2 teaspoon Garlic powder
- Salt and pepper to taste
- 2 cups Enchilada sauce
- 8 Corn tortillas
- Cabbage, jalapeños, cilantro for garnish
Instructions
- Preheat the oven to 350 F. Prepare a 13"x9" casserole dish with cooking spray or grease with extra virgin olive oil.
- 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.
- Transfer the mixture to a skillet and bring to medium heat. Break up the meat while it cooks. Stir it continuously until it is cooked through about 5-7 minutes. Remove from the heat.
- 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!
Notes
- Each serving is 2 enchiladas.
- This is the recipe I used to make Shredded Chicken.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Just curious what you do to prepare the chicken prior to mixing with the cottage cheese ( i poached mine then shredded) and rest of the ingredients? as well as if you blend your cottage cheese before mixing prior to transferring to the stove. sounds like a great recipe just need some clarification on a few steps.
I used this recipe to make pre-cooked shredded chicken. The cottage cheese you mix in with the other ingredients as is. No blending is required.