Craving Something Flavorful and Filling?
Imagine biting into a warm bowl where creamy cottage cheese meets zesty enchilada sauce. What’s not to love about a dish that blends protein-packed chicken with fresh veggies and just the right amount of spice? These High-Protein Chicken Cottage Cheese Enchilada Bowls are not just delicious; they’re a satisfying twist on a classic favorite. Perfect for a quick weeknight dinner, this one-pan wonder is bound to become a regular in your recipe rotation!
Why Make This Recipe
Let’s face it, we all have those days when cooking feels like a chore. Here’s why you’ll love this dish:
- Easy Cleanup: Who wants to tackle a mountain of dishes after dinner? With this recipe, you whip up a flavor bomb in just two bowls!
- Affordable and Healthy: Loaded with protein and veggies, it’s good for you and won’t break the bank. Plus, your wallet will thank you!
- Family-Friendly: Get everyone involved! Kids can help mix ingredients, and trust me, they’ll gobble these bowls up like it’s their new favorite!
Ingredients
You don’t need fancy stuff — just these basics!
- 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
Directions
- Blend the cottage cheese and enchilada sauce together for a creamy texture, if desired.
- In a small bowl, mix the cottage cheese mixture with the shredded chicken and taco seasoning.
- Stir in the red bell pepper, corn, and black beans until everything is well coated.
- Divide the mixture between two microwave-safe bowls.
- Top with shredded cheese and microwave for 1–2 minutes until the cheese melts and everything is warm.
- Garnish with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream. Enjoy!
How to Make High-Protein Chicken Cottage Cheese Enchilada Bowls (Overview)
Making these bowls is a total breeze! First, blend the cottage cheese with enchilada sauce for that extra creaminess. Then, you’ll mix in the chicken and spices, which gives you the perfect base. Don’t forget to toss in those colorful veggies to make it pop – after all, we eat with our eyes first, right? A quick zap in the microwave and voilà, dinner’s served! Pro tip: a little extra cheese never hurts.
How to Serve High-Protein Chicken Cottage Cheese Enchilada Bowls
These enchilada bowls can stand alone, but why not take it a notch higher?
- Serve them in vibrant, oversize bowls to showcase the beautiful colors – think bright red peppers and creamy whites!
- Pair with a crunchy salad on the side, and you’ll have a meal that looks as good as it tastes.
- The aroma? Absolutely drool-worthy – trust me, your kitchen will smell like a cozy Mexican restaurant!
How to Store High-Protein Chicken Cottage Cheese Enchilada Bowls
Got leftovers? Lucky you! These bowls keep well in the fridge for up to 3 days.
- Want to freeze them? They can hang out in the freezer for up to 3 months. Just thaw them overnight in the fridge before reheating!
- Reheat in the microwave for a quick lunch or dinner, keeping that delicious creaminess intact. 😋
Tips to Make High-Protein Chicken Cottage Cheese Enchilada Bowls
- Don’t skip blending the cottage cheese if you’d like a silky texture. It makes a world of difference!
- Swap in leftover veggies you’ve got in the fridge for a new twist. Broccoli? Zucchini? Why not?
- Want extra protein? Add a scoop of black beans or even some cooked quinoa.
Variation
Feeling adventurous? Here are a few variations to spice things up:
- Swap the chicken for black beans for a vegan-friendly option.
- Add a dash of lime juice for a zesty kick – bright and refreshing!
- Mix in some jalapeños if you’re a fan of heat!
FAQs
Can I make these enchilada bowls ahead of time?
Absolutely! Prepare the mixture, keep it in the fridge, and then just microwave when you’re ready to eat.
What can I substitute for cottage cheese?
If cottage cheese isn’t your jam, try Greek yogurt or a dairy-free yogurt alternative.
Can I freeze the enchilada bowls?
Yep! Just be sure to let them cool completely before freezing to maintain that awesome flavor when you reheat them.
📌 Pin this recipe for your next cozy dinner night!
High-Protein Chicken Cottage Cheese Enchilada Bowls
Ingredients
Main Ingredients
- 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
Preparation
- Blend the cottage cheese and enchilada sauce together for a creamy texture, if desired.
- In a small bowl, mix the cottage cheese mixture with the shredded chicken and taco seasoning.
- Stir in the red bell pepper, corn, and black beans until everything is well coated.
- Divide the mixture between two microwave-safe bowls.
- Top with shredded cheese and microwave for 1–2 minutes until the cheese melts and everything is warm.
- Garnish with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream. Enjoy!
Notes
Printable Recipe Card
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