Chicken Cottage Cheese Enchilada Bowls (Print)
Protein-rich enchilada bowls combining shredded chicken, creamy cottage cheese, and fresh veggies for a quick, nutritious meal.
# Ingredients:
→ Protein Base
01 -
1 cup low-fat cottage cheese
02 -
4 oz rotisserie chicken breast, shredded
→ Seasonings & Sauce
03 -
4 tablespoons enchilada sauce
04 -
4 tablespoons taco seasoning (or 1 package taco seasoning mix)
→ Vegetables & Legumes
05 -
1 cup red bell pepper, diced
06 -
1/4 cup canned corn, drained
07 -
1/4 cup black beans, rinsed and drained
→ Toppings
08 -
1 oz shredded Mexican blend or cheddar cheese
09 -
Chopped cilantro, for garnish
10 -
Avocado slices, for garnish
11 -
Greek yogurt or sour cream, for garnish
# Directions:
01 -
If desired, blend the cottage cheese with enchilada sauce in a high-speed blender, immersion blender, or food processor until smooth and creamy.
02 -
In a small mixing bowl, combine the cottage cheese mixture, shredded chicken, and taco seasoning. Stir thoroughly to integrate all ingredients.
03 -
Add the diced red bell pepper, corn, and black beans to the bowl. Stir gently to coat the vegetables in the cottage cheese mixture.
04 -
Divide the mixture evenly into two microwave-safe bowls. Sprinkle shredded cheese over each portion, then microwave for 1-2 minutes until the cheese melts and the mixture is heated through.
05 -
Remove bowls from the microwave and top with fresh chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream.
# Notes:
01 -
For a smoother texture, make sure to blend the cottage cheese thoroughly before mixing with other ingredients.
02 -
This dish can be prepared ahead of time and reheated when ready to serve.