High-Protein Chicken Cottage Cheese Enchilada Bowls
A flavorful and filling dish combining creamy cottage cheese, zesty enchilada sauce, and protein-packed chicken with fresh veggies, perfect for a quick weeknight dinner.
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
These bowls keep well in the fridge for up to 3 days, and can be frozen for up to 3 months. Reheat in the microwave for a quick meal.