Chicken Enchilada Bowls
Warm, cheesy Chicken Enchilada Bowls made with shredded chicken, cottage cheese, rice, beans, and enchilada sauce. A weeknight winner without the hassle of rolling tortillas.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup cottage cheese
- 1 cup enchilada sauce
- 1 cup cooked rice
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels
- 1 cup shredded cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a medium baking dish.
- Combine the shredded chicken, cottage cheese, enchilada sauce, cooked rice, black beans, corn, cumin, chili powder, and a pinch of salt and pepper in a large mixing bowl. Stir until evenly coated.
- Spread the mixture into the prepared baking dish in an even layer.
- Sprinkle the shredded cheese evenly over the top.
- Bake for 20–25 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let sit for 5 minutes. Garnish with chopped cilantro before serving.
Notes
For a smoother texture, substitute Greek yogurt for cottage cheese. Serve with lime, sour cream, or avocado for extra flavor.
Find it online: https://www.mealbreeze.com/chicken-enchilada-bowls/