High-Protein Chicken Cottage Cheese Enchilada Bowls
A delightful and easy meal packed with flavor, combining creamy cottage cheese, tender chicken, and vibrant veggies, perfect for busy weeknights and meal prep.
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!
Notes
Store leftovers in an airtight container in the fridge for up to three days. For freezing, use a freezer-safe container for up to three months. Reheat in microwave until warmed through.