High-Protein Chicken Cottage Cheese Enchilada Bowls
These creamy, cheesy, and comforting enchilada bowls are quick to prepare, making them perfect for a budget-friendly weeknight dinner or meal prep option.
Ingredients
Main Ingredients
- 1 cup low-fat cottage cheese (blended for smoother texture, optional) Blend for a creamier texture.
- 4 tablespoons enchilada sauce
- 4 oz rotisserie chicken breast, shredded Can substitute with turkey or tofu.
- 4 tablespoons taco seasoning (or 1 package taco seasoning mix)
- 1 cup red bell pepper, diced (fresh or sautéed) Can be sautéed for added flavor.
- 1/4 cup canned corn, drained
- 1/4 cup black beans, rinsed and drained
- 1 oz shredded cheese (Mexican blend or cheddar)
Garnishes
- to taste chopped cilantro For garnish.
- to taste avocado slices For garnish.
- to taste Greek yogurt or sour cream For garnish.
Instructions
Preparation
- Blend the cottage cheese and enchilada sauce together if you prefer a smoother texture.
- In a small bowl, combine the cottage cheese mixture, shredded chicken, and taco seasoning.
- Add the red bell pepper, corn, and black beans; stir to coat the veggies in the cottage cheese mixture.
- Divide the mixture into two microwave-safe bowls.
Cooking
- Top with shredded cheese and microwave for 1–2 minutes until the cheese melts and the mixture is warmed through.
- Garnish with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream. Enjoy!
Notes
These bowls store well in the fridge for up to 3-4 days. You can also freeze them for up to 2 months. Serve warm with colorful toppings.