Name: High-Protein Chicken Cottage Cheese Enchilada Bowls Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican-inspired
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

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If you love enchiladas but want a lighter, protein-packed twist, this High-Protein Chicken Cottage Cheese Enchilada Bowls Recipe is about to become your new go-to meal. It features tender shredded chicken, creamy low-fat cottage cheese, and vibrant veggies all brought together with savory enchilada sauce and bold taco seasoning. Each bite offers a comforting blend of textures and flavors that feel indulgent yet fuel your body with wholesome, muscle-loving protein. Trust me, once you try this recipe, it will quickly find a permanent spot in your meal rotation.

High-Protein Chicken Cottage Cheese Enchilada Bowls Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things refreshingly simple yet thoughtfully balanced, with each ingredient playing a vital role in delivering taste, texture, and nutrition. From the creamy cottage cheese to the zesty enchilada sauce and fresh veggies, every element is essential to making this dish truly shine.

Low-fat cottage cheese (1 cup): Use blended cottage cheese if you prefer an ultra-smooth texture that mimics a creamy sauce.
Enchilada sauce (4 tablespoons): Adds a rich, spicy base that ties all the flavors together.
Rotisserie chicken breast (4 oz, shredded): Provides tender protein with minimal prep.
Taco seasoning (4 tablespoons): Boosts flavor with a blend of smoky and spicy notes; homemade or store-bought works.
Red bell pepper (1 cup, diced): Offers a crisp, sweet crunch along with vibrant color.
Canned corn (1/4 cup, drained): Adds a subtle sweetness and slight pop of texture.
Black beans (1/4 cup, rinsed and drained): Contribute fiber and extra protein, making this dish super satisfying.
Shredded cheese (1 oz): Use a Mexican blend or cheddar for melty, savory goodness.
Chopped cilantro: Fresh herb that brightens every bite.
Avocado slices: Creamy, buttery garnish that balances the spices.
Greek yogurt or sour cream: Adds coolness and tang for a perfect finish.

How to Make High-Protein Chicken Cottage Cheese Enchilada Bowls Recipe

Step 1: Blend the Cottage Cheese

Start by blending the low-fat cottage cheese with the enchilada sauce until smooth if you like a creamier base. This step is optional but highly recommended—it transforms the cottage cheese into a luscious, saucy consistency that envelops every ingredient beautifully.

Step 2: Add the Chicken and Seasoning

Next, combine the shredded rotisserie chicken with the cottage cheese mixture and taco seasoning. This super easy step infuses the chicken with smoky, spicy flavors that create that classic enchilada taste we all crave.

Step 3: Stir in the Veggies

Fold in the vibrant diced red bell pepper, sweet corn, and hearty black beans. These veggies not only boost the dish’s nutrition but also add a delightful variety of textures and pops of color that make each bowl inviting and balanced.

Step 4: Heat It Up

Divide the mixture into individual bowls, sprinkle shredded cheese on top, and microwave until everything is warm and the cheese has melted. This quick heating step blends the flavors and makes the dish irresistibly gooey and comforting.

Step 5: Garnish and Enjoy

Top your enchilada bowls with chopped cilantro, fresh avocado slices, and a dollop of Greek yogurt or sour cream. These garnishes bring freshness and creaminess that perfectly complement the bold, savory base.

How to Serve High-Protein Chicken Cottage Cheese Enchilada Bowls Recipe

Garnishes

Fresh herbs like cilantro add a bright punch that lifts the rich flavors, while creamy avocado slices cool down the spiciness elegantly. A scoop of Greek yogurt or sour cream provides a tangy, silky finish that rounds out the dish beautifully. Experiment with lime wedges or pickled jalapeños for extra zest and heat.

Side Dishes

This dish is hearty enough to stand alone but pairs wonderfully with light sides like a crisp green salad or crunchy baked tortilla chips. A simple Mexican rice or quinoa salad also complements the protein-rich bowls and makes for a colorful meal spread perfect for a casual dinner or meal prepping.

Creative Ways to Present

For a festive touch, serve the High-Protein Chicken Cottage Cheese Enchilada Bowls Recipe in small mason jars or colorful bowls topped with layered toppings so everyone can customize their own. You can also turn this mixture into stuffed bell peppers for a fun handheld alternative or use as a filling for soft tacos or lettuce wraps.

Make Ahead and Storage

Storing Leftovers

Place any leftover enchilada mixture in an airtight container and refrigerate for up to 3 days. The flavors actually deepen after sitting, making your next meal even tastier. Keep garnishes separate until ready to serve.

Freezing

You can freeze the enchilada mixture without cheese or fresh toppings in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating, then add fresh cheese and garnishes to preserve their texture and flavor.

Reheating

Reheat leftovers in the microwave or on the stovetop until heated through. Add extra cheese and toppings after warming for that freshly prepared feel. A quick broil in the oven can also melt cheese beautifully and add a slight crispness if desired.

FAQs

Can I use regular cottage cheese instead of low-fat?

Absolutely! Regular cottage cheese will make the dish creamier and richer. Just be mindful that it will increase the calorie and fat content slightly.

Is this recipe suitable for meal prep?

Yes! These enchilada bowls hold up well in the fridge and are easy to reheat. It’s a perfect meal prep option for busy weekdays when you want something quick yet nutritious.

Can I substitute the chicken with a plant-based protein?

Definitely. Try using seasoned tofu, tempeh, or your favorite plant-based chicken alternative to keep the protein high while making it vegetarian or vegan-friendly.

What if I don’t have a microwave for reheating?

No problem! You can warm the bowls in a covered skillet on medium-low heat or in an oven-safe dish wrapped in foil at 350°F until hot and bubbly.

How spicy is this recipe? Can I adjust the heat?

The heat level depends mostly on your taco seasoning and enchilada sauce choice. You can make it milder by using mild seasoning and sauce, or add chili powder or hot sauce to kick up the spice as you like.

Final Thoughts

There’s something truly special about the comforting flavors and nourishing qualities packed into this High-Protein Chicken Cottage Cheese Enchilada Bowls Recipe. It’s an inviting bowl of goodness that’s easy to make, satisfying to eat, and flexible enough to adapt to your mood or ingredients on hand. Give it a try for your next meal and enjoy a fresh, protein-rich take on an all-time favorite Mexican-inspired dish. You won’t regret it!

High-Protein Chicken Cottage Cheese Enchilada Bowls Recipe

★★★★★

4.8 from 6 reviews

Author: anna
Total Time: 15 minutes
Yield: 2 servings 1x
Diet: Low Fat

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Description

This High-Protein Chicken Cottage Cheese Enchilada Bowl is a quick, nutritious, and flavorful meal featuring shredded rotisserie chicken combined with creamy cottage cheese, enchilada sauce, and taco seasoning, mixed with fresh veggies like red bell pepper, corn, and black beans. Topped with melted cheese, cilantro, avocado slices, and a dollop of Greek yogurt or sour cream, it offers a satisfying and wholesome dish perfect for lunch or dinner.

Instructions

Blend the Cottage Cheese: If you prefer a smoother texture, blend the low-fat cottage cheese together with the enchilada sauce until creamy and well combined.
Add the Chicken: In a mixing bowl, combine the blended cottage cheese mixture with shredded rotisserie chicken and taco seasoning. Mix thoroughly to incorporate all the flavors evenly.
Add the Veggies: Stir in diced red bell pepper, drained canned corn, and rinsed black beans to the chicken mixture, folding gently to combine the ingredients without mashing the veggies.
Heat it Up: Divide the enchilada mixture into individual serving bowls. Sprinkle shredded cheese on top. Microwave each bowl for about 1-2 minutes or until warmed through and the cheese is melted.
Garnish: Finish the bowls by topping with freshly chopped cilantro, slices of ripe avocado, and a spoonful of Greek yogurt or sour cream. Serve immediately and enjoy your nutritious enchilada bowl.

Notes

Blending the cottage cheese with enchilada sauce is optional but creates a creamier texture and better integration of flavors.
You can substitute rotisserie chicken with cooked shredded chicken breast if preferred.
For extra spice, add a pinch of cayenne pepper or chopped jalapeños.
This dish can be prepared ahead and refrigerated, then reheated; add avocado and yogurt just before serving.
Use gluten-free taco seasoning if needed to maintain gluten-free status.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Main Course
Method: No-bake/Assembly with microwaving
Cuisine: Mexican-inspired