SKINNY LOW-FAT CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Dice 1/2 of the red onion; leave remaining 1/2 whole.
• Bring chicken, garlic head, and whole 1/2 of red onion to a boil in a large pot of water. Cook until chicken is no longer pink in the center, 15 to 20 minutes. Drain and shred chicken with 2 forks.
• Mix cottage cheese, Cheddar cheese, and 4 garlic cloves together in a large bowl. Add diced onion, shredded chicken, and spinach; stir together.
• Add cumin and cayenne to enchilada sauce in a bowl; stir well. Spread about 1/2 cup into the bottom of a 9x13-inch baking dish. Spoon about 1/3 cup of cheese-chicken mixture into each tortilla, roll tightly, and place into the dish. Repeat until all tortillas are filled. Pour remaining sauce over enchiladas.
• Bake, covered, in the preheated oven until bubbly, about 25 minutes.