Low-Carb Cheese Enchiladas

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

Print Recipe

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.

• Author: Beneficial Bento
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings ( 2 each) 1x
• Category: main dish

Ingredients

Units USM Scale 1x2x3x

• 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)

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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 ½ 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 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)
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 ½ cup cheese.
7. 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!