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High-Protein Chicken Cottage Cheese Enchilada Bowls

A creamy, savory delight featuring cottage cheese, shredded chicken, and enchilada sauce, perfect for a quick and hearty meal.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 400
Ingredients Method Notes

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
  • to taste chopped cilantro for garnish
  • to taste avocado slices for garnish
  • to taste Greek yogurt or sour cream for garnish

Method
 

Preparation
  1. Blend the cottage cheese and enchilada sauce together for a creamy texture, if desired.
  2. In a small bowl, mix the cottage cheese mixture with the shredded chicken and taco seasoning.
  3. Stir in the red bell pepper, corn, and black beans until everything is well coated.
  4. Divide the mixture between two microwave-safe bowls.
  5. Top with shredded cheese and microwave for 1–2 minutes until the cheese melts and everything is warm.
  6. Garnish with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream. Enjoy!

Notes

Store in the fridge for about 3–4 days. For longer storage, freeze for up to 3 months.