Ingredients

1 cup (250 mL) cottage cheese or Greek yogurt
1 can (10 oz./296 mL) red enchilada sauce
2 tbsp (30 mL) Southwestern Seasoning Mix, divided
4 cups (1 L) cooked and shredded chicken (about 1 rotisserie chicken, shredded with the Deluxe Stand Mixer)
2 cans (4 oz./118 mL each) diced green chiles
1 can (15.5 oz./398 mL) black beans, drained and rinsed
8 oz. (250 g) cheddar cheese, grated (2 cups/500 mL), divided
Oil for greasing
8 8" (20-cm) low-carb tortillas
Optional Toppings: Avocado, pico de gallo, sour cream, cilantro

Directions

Preheat the oven to 425°F (220°C). Add the cottage cheese, enchilada sauce, and 1 tbsp (15 mL) of the seasoning mix to the Deluxe Cooking Blender. Blend on CUSTOM setting 2 until smooth.
Combine the chicken, chiles, beans, ¼ cup (60 mL) of the cottage cheese mixture, half of the cheese, and the remaining seasoning in a large bowl.
Spread ¼ cup (60 mL) of the cottage cheese mixture in the bottom of a greased 9x13" (23-33 cm) Brilliance Baking Pan with Lid.
Divide the chicken mixture evenly into the tortillas. Roll each tortilla around the filling and place them, seam-side down, in the pan.
Cover the enchiladas with the remaining cottage cheese mixture and sprinkle the remaining cheese on top. Bake, uncovered, for 20–25 minutes, or until the enchiladas are bubbling and the cheese is melted.
Serve with avocado, pico de gallo, sour cream, or cilantro, if you’d like.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 440, Total Fat 20 g, Saturated Fat 7 g, Cholesterol 105 mg, Sodium 1,380 mg, Carbohydrate 39 g, Fiber 17 g, Sugars 5 g (includes 0 g added sugar), Protein 40 g