Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray.
- In a large mixing bowl, combine the shredded chicken, cottage cheese, Greek yogurt, rinsed black beans, corn, chili powder, cumin, and garlic powder. Stir until all ingredients are evenly mixed.
- Warm the tortillas in a stack for about 30 seconds in the microwave to make them soft and pliable for rolling.
- Spoon an equal amount of the chicken mixture (about 1/2 cup) down the center of each tortilla. Roll each tortilla up tightly and place it seam-side down in the prepared baking dish.
- Pour the red enchilada sauce evenly over the top of the rolled tortillas. Use a spatula to ensure they are fully coated.
- Sprinkle the shredded Mexican cheese blend evenly over the sauce.
- Bake for 20-25 minutes, or until the cheese is fully melted and bubbly and the edges are slightly golden. Let the enchiladas rest for 5 minutes before serving.
- Garnish with fresh cilantro and other desired toppings.
Nutrition
Notes
Time-Saving Tip: Use a pre-cooked rotisserie chicken to save time on prepping the shredded chicken.
Make-Ahead Instructions: Assemble the enchiladas completely, but do not bake. Cover tightly with foil and refrigerate for up to 24 hours. When ready to bake, add 10 minutes to the baking time.
Make-Ahead Instructions: Assemble the enchiladas completely, but do not bake. Cover tightly with foil and refrigerate for up to 24 hours. When ready to bake, add 10 minutes to the baking time.