Spicy, saucy, creamy - these cheese enchiladas are packed with cheesy goodness. But I bet they have less calories than you think, thanks to a surprising low fat ingredient. Low carb and gluten free tortillas make them fit right in with your health goals.
Well, I tried to show you in photos the cheesy, gooey, spicy, savory deliciousness of these enchiladas... but I will be the first to admit that enchiladas are NOT photogenic! I tried and tried - but these enchiladas definitely taste much better than they look.
What these enchiladas are, however, is low carb - and not too shabby in the calorie department either, thanks to these low carb tortillas by La Tortillas Factory. Each one has 4 grams of net carbs, and only 45 calories each!
A low carb and gluten free tortilla that we love is Mission almond flour tortillas.
What's in the Recipe
- low fat cottage cheese - I used 2%
- taco seasoning mix
- shredded cheddar cheese
- canned enchilada sauce
- tortillas - I used the La Tortilla Factory ones for the wheat eaters in our family, and Mission almond flour tortillas for us gluten free folk 🙂
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings ( 2 each)
- Category: main dish
Ingredients
- 3 cups 2% low fat cottage cheese
- 2 tablespoons taco seasoning mix (or ½ 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
- In a food processor or blender, add cottage cheese and taco seasoning. Blend until smooth.
- Turn out into a bowl. Add 1 and ½ cups of shredded cheddar cheese and stir to combine.
- Warm the tortillas in the the microwave for about 30 seconds to a minute, to soften.
- Spray a 9 x 13 baking dish with a little cooking spray.
- Spread about ⅓ 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)
- After the enchiladas are all filled and rolled and placed in the dish, pour the red enchilada sauce over all. Sprinkle with the remaining ½ cup cheese.
- Bake at 350 degrees for 20 - 30 minutes, or until the cheese is melted and the casserole is bubbly.
Tips & Tricks
- Remember when you roll up these enchiladas, to fold the ends in, like you would with a burrito - that keeps the gooey cheese filling from leaking out!