Low-fat chicken enchilada dish bursting with flavor. Your guests will never believe these enchiladas are bikini friendly!

Gallery

Recipe Summary

prep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Dice 1/2 of the red onion; leave remaining 1/2 whole.

    Advertisement
  • Bring chicken, garlic head, and whole 1/2 of red onion to a boil in a large pot of water. Cook until chicken is no longer pink in the center, 15 to 20 minutes. Drain and shred chicken with 2 forks.

  • Mix cottage cheese, Cheddar cheese, and 4 garlic cloves together in a large bowl. Add diced onion, shredded chicken, and spinach; stir together.

  • Add cumin and cayenne to enchilada sauce in a bowl; stir well. Spread about 1/2 cup into the bottom of a 9x13-inch baking dish. Spoon about 1/3 cup of cheese-chicken mixture into each tortilla, roll tightly, and place into the dish. Repeat until all tortillas are filled. Pour remaining sauce over enchiladas.

  • Bake, covered, in the preheated oven until bubbly, about 25 minutes.

Nutrition Facts

555 calories; protein 45.6g 91% DV; carbohydrates 63.7g 21% DV; fat 6.9g 11% DV; cholesterol 63.8mg 21% DV; sodium 1176.4mg 47% DV. Full Nutrition