Ingredients:
• 2 cups cooked shredded chicken
• 3/4 cup cottage cheese
• 4 ounces cream cheese, softened
• 1/3 cup chopped dill pickles
• 1 1/2 tablespoons ranch seasoning
• 1/2 teaspoon garlic powder
• 1 cup shredded cheddar or mozzarella
• 4 medium flour tortillas
• 1 tablespoon melted butter
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Methods:
Heat oven to 400 F and lightly grease a round baking dish or oven safe skillet.
In a bowl, mix the cottage cheese, cream cheese, ranch seasoning, and garlic powder until smooth and creamy.
Fold in the shredded chicken, chopped pickles, and half of the cheese until the filling is thick and evenly coated.
Lay one tortilla in the dish, spread on some filling, then repeat the layers until everything is used, finishing with a tortilla on top.
Brush the top lightly with melted butter and scatter the remaining cheese over the top and around the edges for that crisp cheese lace finish.
Bake for 20 to 25 minutes until deeply golden, bubbling, and crisp around the edges.
Rest for 5 minutes before slicing. The inside stays creamy while the top and edges turn crispy and irresistible.
Nutrition: 334 kcal | 23 g protein | 20 g carbs | 18 g fat
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