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High-Protein Chicken Cottage Cheese Enchilada Bowls

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Delicious and protein-packed enchilada bowls featuring cottage cheese and shredded chicken, perfect for a quick weeknight meal.

Ingredients

Scale
  • 1 cup low-fat cottage cheese (blended for smoother texture, optional)
  • 4 tablespoons enchilada sauce
  • 4 oz rotisserie chicken breast, shredded
  • 4 tablespoons taco seasoning (or 1 package taco seasoning mix)
  • 1 cup red bell pepper, diced (fresh or sautéed)
  • 1/4 cup canned corn, drained
  • 1/4 cup black beans, rinsed and drained
  • 1 oz shredded cheese (Mexican blend or cheddar)
  • Chopped cilantro, for garnish
  • Avocado slices, for garnish
  • Greek yogurt or sour cream, for garnish

Instructions

  1. Blend cottage cheese and enchilada sauce together for a creamy base.
  2. Mix the cottage cheese concoction with shredded chicken and taco seasoning.
  3. Fold in diced red bell pepper, corn, and black beans, stirring until combined.
  4. Divide the mixture into two microwave-safe bowls and top with shredded cheese.
  5. Microwave for 1 to 2 minutes or until the cheese melts.
  6. Garnish with chopped cilantro, avocado slices, and Greek yogurt or sour cream before serving.

Notes

For extra kick, add diced jalapeños. Leftovers can be refrigerated for up to three days.

Nutrition

Find it online: https://www.anytimesrecipes.com/high-protein-chicken-cottage-cheese-enchilada-bowls/