High-Protein Cottage Cheese Enchilada Bowls
A creamy and savory dish that combines the flavors of enchiladas into a high-protein meal using cottage cheese, shredded chicken, and colorful vegetables.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Blending and Microwaving
- Cuisine: Tex-Mex
- Diet: High-Protein, Low-Carb
Ingredients
Scale
- 1 cup low-fat cottage cheese
- 4 tablespoons enchilada sauce
- 4 oz rotisserie chicken breast, shredded
- 4 tablespoons taco seasoning
- 1 cup red bell pepper, diced
- 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
Instructions
- Place 1 cup cottage cheese and 4 tablespoons enchilada sauce in a blender. Blend until smooth.
- Transfer the sauce to a mixing bowl and add 4 oz shredded chicken and 4 tablespoons taco seasoning. Stir to combine.
- Fold in 1 cup diced red bell pepper, 1/4 cup corn, and 1/4 cup black beans.
- Divide the mixture between two microwave-safe bowls and sprinkle 1 oz shredded cheese on top.
- Microwave each bowl for 1–2 minutes until warm and cheese is melted.
- Garnish with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream. Serve immediately.
Notes
Store leftovers in an airtight container for up to 3–4 days. Remove avocado before storing.