High-Protein Chicken Cottage Cheese Enchilada Bowls are a delightful and easy meal for any night of the week. They’re packed with flavor and are super simple to whip up. You’ll enjoy the creamy texture from the cottage cheese paired with tender chicken and vibrant veggies. It’s a cozy dish perfect for families, busy weeknights, or meal prep!
Why You Will Love This Recipe
This dish is a real winner! It brings together everyday ingredients that are wholesome and satisfying. You can prepare it in just a few minutes, making it great for busy nights. Plus, it’s a hit with the whole family. Everyone loves the cheesy goodness of melted cheese, and the taco flavors are always a favorite.
How to Make This Recipe
Making these enchilada bowls is a breeze. Start by mixing your ingredients in a bowl and then heat them up. It’s really that simple! You’ll have a warm, comforting meal ready in no time. This is a great recipe for beginners, as it doesn’t require any complicated cooking techniques.
What You Need
- 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
Step-by-Step
Blend the cottage cheese and enchilada sauce together if you’d like 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 and stir to coat the veggies in the cottage cheese mixture. Divide the mixture into two microwave-safe bowls. Top with the 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!
How to Serve This
These enchilada bowls are delicious on their own, but you can make them even better! Serve them with a simple side salad or some tortilla chips for crunch. You could also add some extra toppings like jalapeños or lime juice for a zing. They’re perfect for lunch, dinner, or even casual gatherings.
How to Store This Recipe
To keep your leftovers fresh, store them in an airtight container in the fridge for up to three days. If you want to freeze them, make sure to place the mixture in a freezer-safe container, where it can last up to three months. To reheat, simply microwave until warmed through. Stir the mixture halfway for even heating.
Recipe Tips
- Shredded Cheese: Choose a Mexican blend for extra flavor.
- Chicken Options: You can use any cooked chicken you have on hand.
- Veggies: Feel free to add other veggies like zucchini or spinach for more nutrition.
- Spiciness: Adjust the taco seasoning to match your family’s spice level.
- Serving Size: This recipe can easily be doubled if you have a crowd.
Variations & Swaps
- Vegetarian Swap: Use canned lentils or extra beans instead of chicken for a vegetarian option.
- Creamy Option: Mix in some Greek yogurt for an extra creamy texture.
- Low-Carb: Substitute cauliflower rice for a lower-carb option.
- Seasoning Swap: Try different seasoning blends like fajita seasoning for a unique flavor.
- Kid-Friendly: Omit the taco seasoning if your kids prefer milder flavors.
FAQs
Can I make these bowls ahead of time?
Absolutely! You can prepare all the ingredients in advance, store them separately in the fridge, and then just mix and heat when you’re ready to eat. This saves time, especially on busy nights!
Can I freeze the enchilada bowls?
Yes, these bowls freeze well. Just make sure to store them in a freezer-safe container. When you’re ready to enjoy, thaw in the fridge overnight and then reheat in the microwave.
How do I reheat them?
Reheat in the microwave covered with a paper towel for about 1-2 minutes or until heated through. You can also add a splash of water to keep the mixture moist.
What can I substitute for cottage cheese?
For a similar texture, you can use Greek yogurt. Cream cheese could work too, but it’s richer and will change the flavor somewhat.
What if I don’t have rotisserie chicken?
That’s okay! Cooked chicken breast or even canned chicken can be used. Just ensure it’s shredded to blend nicely with the other ingredients.
Enjoy this delicious meal that brings comfort and joy to your family table!
High-Protein Chicken Cottage Cheese Enchilada Bowls
Ingredients
Main Ingredients
- 1 cup low-fat cottage cheese Blended for smoother texture, optional
- 4 tablespoons enchilada sauce
- 4 oz rotisserie chicken breast, shredded Can substitute with cooked chicken breast or canned chicken
- 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 Can use Mexican blend or cheddar
Garnishes
- 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 if you’d like 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 and stir to coat the veggies in the cottage cheese mixture.
Cooking
- Divide the mixture into two microwave-safe bowls.
- Top with the shredded cheese and microwave for 1–2 minutes until the cheese melts and the mixture is warmed through.
Serving
- Garnish with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream.
- Enjoy your tasty enchilada bowls!
