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.
Ingredients
Scale
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)
Garnishes
- Chopped cilantro, for garnish
- Avocado slices, for garnish
- Greek yogurt or sour cream, for garnish
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
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 70 mg
Keywords: high-protein, chicken enchilada bowls, cottage cheese, healthy enchilada recipe, quick dinner, Mexican-inspired bowl
