Hey friend,

 

Here's the recipe for my Creamy Green Chicken Enchiladas!

 

But first - can I tell you something?

I used to think something was wrong with me.

Why couldn’t I just stick to a plan? 

Why was I constantly exhausted, inflamed, and gaining weight even when I was “eating healthy”?

 

I wasn’t broken. And neither are you.

I was just undernourished. 

Stuck in a cycle of restriction that was doing more harm than good.

 

I started fueling my body with real, protein-rich, healing foods—consistently.

And that’s why I created Her Nourished Table.

 

If you’re stuck, tired, or burned out on quick fixes, this is for you.

 

💛 You’ll get 40+ high-protein recipes on our brand new app
💛 Weekly prep guides to make it easier
💛 Shopping lists for individuals or families
💛 A macro calculator to take out the guesswork
💛 Kid-friendly meals the whole family will actually eat
💛 No seed oils. No diet gimmicks.

 

You deserve to feel good in your body again. And you’re not alone in this.

 

 

   •    8 uncooked tortillas (flour or your preferred variety)

   •    2 tablespoons grass-fed butter (for toasting)

   •    1 rotisserie chicken, shredded

   •    1 packet Siete taco seasoning (reserve 1 teaspoon + extra for topping)

   •    2 ½ cups whipped cottage cheese (divided)

   •    1 ½ cups (or 1 full bottle) green chile sauce

   •    1 ½ cups shredded Mexican cheese blend

   •    Fresh cilantro, chopped (for garnish)

   •    ½ cup diced red onion (or purple onion)

   •    1 cup diced fresh tomatoes

 

 

In a large skillet, melt the butter over medium heat. Lightly cook each tortilla for 30–60 seconds per side, just until golden and pliable. Set aside.

In a large bowl, mix the shredded rotisserie chicken with the taco seasoning and 1 cup of the whipped cottage cheese until well combined.

Preheat your oven to 375°F (190°C). Lightly grease a large baking dish. Spoon the chicken mixture evenly into each tortilla, roll tightly, and place seam-side down in the baking dish.

Spread the remaining 1 ½ cups of whipped cottage cheese over the tortillas. Pour the full bottle of green chile sauce evenly over everything. Sprinkle the reserved teaspoon of taco seasoning on top, then finish with the shredded Mexican cheese blend.

 

Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly and the edges are lightly crisped.

Let cool for 5 minutes. Garnish with chopped cilantro, diced onion, and fresh tomatoes before serving.

After serving, sprinkle each plate with a little extra taco seasoning for an extra punch of flavor.

 

 

 

 

Cheering you on!

xo,

Mal