Skinny Low-Fat Chicken Enchiladas

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

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 555 Calories

Ingredients

• 1 (16 ounce) container low-fat cottage cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• ⅛ teaspoon cayenne pepper
• 8 flour tortillas
• ½ cup shredded low-fat Cheddar cheese
• 1 head garlic, peeled
• 1 large red onion, peeled
• 3 large skinless, boneless chicken breasts
• 1 (28 ounce) can red enchilada sauce

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.