NUTRITION

SERVINGS

INGREDIENTS

0.75 cup low-fat cottage cheese

2.5 oz cooked shredded chicken breast

2 medium corn tortillas

0.5 cup red enchilada sauce

1 cup fresh baby spinach

0.25 cup diced white onion

0.25 tsp garlic powder

0.25 tsp ground cumin

0.25 oz shredded sharp cheddar cheese

1 tbsp fresh cilantro

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small oven-safe baking dish with avocado oil spray.

• 2

  Place the cottage cheese, garlic powder, and cumin into a blender and process until the texture is completely smooth and velvety.

• 3

  In a medium mixing bowl, combine the shredded chicken, diced onion, and fresh baby spinach.

• 4

  Stir half of the blended cottage cheese mixture into the chicken and spinach until the ingredients are well incorporated.

• 5

  Spread a thin layer of the red enchilada sauce across the bottom of your prepared baking dish to prevent sticking.

• 6

  Slice the corn tortillas into one-inch wide strips using a sharp knife or kitchen shears.

• 7

  Create a base layer in the dish using half of the tortilla strips, then top evenly with the chicken and spinach mixture.

• 8

  Add the remaining tortilla strips on top, then pour over the rest of the cottage cheese sauce and the remaining enchilada sauce.

• 9

  Sprinkle the shredded sharp cheddar cheese evenly over the top layer to ensure a golden crust.

• 10

  Bake for 20 minutes until the cheese is melted and the edges are delightfully crispy, then garnish with fresh cilantro before serving.