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low carb cheese enchiladas

Low-Carb Cheese Enchiladas

These low carb enchiladas are filled mostly with low fat cottage cheese, and are low in carbs thanks to Mission Almond low carb gluten free tortillas.

  • Total Time: 45 minutes
  • Yield: 6 servings ( 2 each) 1x

Ingredients

Units Scale
  • 3 cups 2% low fat cottage cheese
  • 2 tablespoons taco seasoning mix (or 1/2 of a package)
  • 1 oz can red enchilada sauce (19 .)
  • 2 cups shredded cheddar cheese (divided)
  • 10 - 12 tortillas (either wheat-based or corn)

Instructions

  1. In a food processor or blender, add cottage cheese and taco seasoning. Blend until smooth.
  2. Turn out into a bowl. Add 1 and 1/2 cups of shredded cheddar cheese and stir to combine.
  3. Warm the tortillas in the the microwave for about 30 seconds to a minute, to soften.
  4. Spray a 9 x 13 baking dish with a little cooking spray.
  5. Spread about 1/3 cup or so of the cheese filling in the center of each softened tortilla. It's important to tuck the ends in before rolling it up, like you would with a burrito. This way when the cheese filling melts, it won't leak out into the pan. Then roll them up and place them, seam side down, in the baking dish ( you may need more than one baking dish to fit them all in)
  6. After the enchiladas are all filled and rolled and placed in the dish, pour the red enchilada sauce over all. Sprinkle with the remaining 1/2 cup cheese.
  7. Bake at 350 degrees for 20 - 30 minutes, or until the cheese is melted and the casserole is bubbly.
  • Author: Beneficial Bento
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: main dish