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Low sodium cheese enchiladas

Low sodium cheese enchiladas

Are you looking for a tasty, low-sodium meal? Low sodium cheese enchiladas are the perfect option! Low sodium cheese enchiladas are made with flavorful ingredients like tomatillo sauce and chicken.
Prep Time 10 mins
Cook Time 10 mins
Course Dessert
Cuisine American
Servings 4 Enchiladas


  • 2 tbsp Black Olives (sliced)
  • 1 tbsp green chilies (diced)
  • ½ cup White Onions (chopped)
  • 15 ounce enchilada sauce
  • cup Cottage Cheese (fat-free)
  • cup Ricotta (part-skim)
  • ¾ cup Mexican four cheese Blend (shredded)


  • Pour the enchilada sauce in a skillet and heat it properly. Dip each tortilla into the hot sauce, coating both sides for about 10 seconds per side before shaking off excess liquid then place on microwavable platter 3 or 4 at time making sure they do not overlap. Microwave them until soft (time will vary according to your microwave oven) set aside to cool.
  • At first, mix 1/2 cup finely chopped onion (about 1/3 a large onion), cottage cheese, ricotta and green chilies in your bowl. Then add some salt and pepper to taste so that the flavors are well-balanced. Next sprinkle half of shredded cheese on top before mixing with fork until ingredients blend together nicely!
  • Start by spraying a rectangular dish with non-stick spray. Place approximately 1/6th a part of the cheese mixture on a tortilla and loosely roll it up few moment, then place seam side down into the casserole pan. Repeat until all tortillas are filled in that way; then spread about an inch thick layer of enchilada sauce evenly over top. 
  • Now sprinkle some shredded mozzarella or Mexican blend cheeses to cover everything well before baking for 30 minutes at 400°F!
  • After baking for 15 minutes at 350 degrees Fahrenheit, remove the pizza crust from oven and evenly distribute cheese as well as black olives on top. Return to oven for 10 more minutes or until golden brown in color before serving!
Keyword Low sodium cheese enchiladas