Don’t let the cottage cheese fool you, these are amazing! Even my picky 9 year old, who hates cottage cheese, asks for seconds!
- 2 cups shredded chicken, I use rotisserie
- 1 package taco seasoning mix
- 1/2 cup Greek yogurt
- 2 cups cottage cheese
- 1 tsp salt
- 1 pinch ground black pepper
- 12 taco sized tortillas
- 2 cups Mexi blend shredded cheese, divided
- 2 (10 ounce) cans red enchilada sauce
- 1 can black olives, chopped
- Mix chicken, taco seasoning, yogurt, 1 cup cheese, salt, pepper and 1/2 cup enchilada sauce together in a medium bowl.
- Pour enough enchilada sauce into the 9×13 baking dish to cover the bottom to prevent tortillas from sticking.
- Place a spoonful of mixture into each tortilla. Roll tortillas and place seam down in the 9×13 pan. Top with enchilada sauce, remaining cheese and black olives.
- Bake at 350°F for 30-40 minutes or until cheese is melted and bubbly and enchiladas are heated through. .
I don’t always end up with 12 enchiladas, it just depends on how full you fill each one. I also tend to use the Mission Low-Carb tortillas for dinner.
Original recipe inspiration from All Recipes.
Ingredients: Serves 6
- 2/3 cup salsa
- 1 tsp ground cumin
- 1/2 tsp dried oregano, leaves crushed
- 2 1/2 cup cooked chicken, chopped *(I used rotisserie chicken)
- 1 cup Mexi cheese, shredded
- 2 green onion, chopped
- 1/2 cup Greek yogurt, plain
- 6 ProteinUP Flatout Wraps
- 2 tbsp butter, melted
- Toppings: shredded cheese, avocado, salsa, Greek yogurt
- Preheat oven to 400°F.
- Mix chicken, salsa, cumin, oregano, cheese, onions and Greek yogurt in a medium bowl.
- Place about 1/3 cup of the chicken mixture towards the bottom of a long end of each wrap.
- Fold opposite sides over filling.
- Roll up from the bottom and place seam-side down on a baking sheet or silpat.
- Brush with melted butter.
- Bake at 400°F for 25 minutes or until golden brown. Flip halfway through. *I cooked mine at 400°F on convection bake until they were crispy, about 15 minutes.
- Garnish with cheese, green onion, avocado, Greek yogurt and salsa.
Recipe inspired by KitchMe.
The initial purpose for my blog is to keep track of recipes and weekly menus. I always seem to have 100 things on my plate, so I’m sure other topics will pop up! Let’s see where this journey leads!