High-Protein Chicken Cottage Cheese Enchilada Bowls Made Easy
High-Protein Chicken Cottage Cheese Enchilada Bowls are flavorful and nutritious meals packed with wholesome ingredients.
Equipment
- blender
- microwave
- mixing bowl
Ingredients
Dairy Products
- 1 cup low-fat cottage cheese blended for smoother texture, optional
- 1 oz shredded cheese Mexican blend or cheddar
- 1 cup Greek yogurt or sour cream for garnish
Meats
- 4 oz rotisserie chicken breast shredded
Vegetables
- 1 cup red bell pepper diced (fresh or sautéed)
- ¼ cup canned corn drained
- ¼ cup black beans rinsed and drained
- 1 bunch cilantro chopped, for garnish
- 1 whole avocado sliced, for garnish
Condiments and Spices
- 4 tablespoons enchilada sauce
- 4 tablespoons taco seasoning or 1 package taco seasoning mix
Instructions
Preparation Steps
- Blend the cottage cheese: If you’d like, blend the cup of cottage cheese and enchilada sauce together in a high-speed blender, immersion blender, or food processor until smooth and creamy.
- Add the chicken: In a small mixing bowl, combine the cottage cheese mixture, shredded chicken, and taco seasoning and stir to combine.
- Add the veggies: Add the red bell pepper, corn, and black beans to the bowl and give everything a quick stir to coat the veggies in the cottage cheese mixture.
- Heat it up: Divide the mixture into two microwave-safe bowls. Add shredded cheese to each, then microwave for 1-2 minutes until the cheese melts and the mixture is warmed through.
- Garnish: Remove from the microwave and top the bowls with chopped fresh cilantro, creamy avocado slices, and a bit of sour cream or Greek yogurt. Enjoy!
Notes
This dish can be customized with different vegetables or proteins based on personal preference.
Nutrition
Serving: 1bowlCalories: 344kcalCarbohydrates: 16gProtein: 39gFat: 14g
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