Description
These Chicken Cottage Cheese Enchilada Bowls are a quick, high-protein dinner packed with shredded chicken, creamy blended cottage cheese, enchilada sauce, black beans, corn, and melted cheese. Perfect for busy weeknights or meal prep, this easy bowl recipe delivers all the comforting flavors of classic enchiladas in a lighter, family-friendly format.
Ingredients
Scale
- 1 cup low-fat cottage cheese, blended until smooth
- 1 cup enchilada sauce
- 2 cups rotisserie chicken breast, shredded
- 1 packet taco seasoning
- 1 medium red bell pepper, diced
- 1 cup canned corn, drained
- 1 can black beans, rinsed and drained
- 1 cup shredded Mexican blend cheese or cheddar cheese
- 1 cup fresh cilantro, chopped
- 1 medium avocado, sliced
- 1 cup Greek yogurt or sour cream (optional)
Instructions
- Blend the cottage cheese in a blender or food processor until smooth and creamy.
- In a large bowl, combine the blended cottage cheese, enchilada sauce, shredded chicken, and taco seasoning. Stir until well mixed.
- Add the diced red bell pepper, corn, and black beans. Mix until evenly incorporated.
- Transfer the mixture to a large skillet over medium heat.
- Cook for 5–7 minutes, stirring occasionally, until heated through and the chicken reaches 165°F.
- Remove from heat and sprinkle shredded cheese evenly over the top.
- Cover the skillet for 1 minute to allow the cheese to melt.
- Divide into bowls and garnish with cilantro, avocado slices, and a dollop of Greek yogurt or sour cream if desired.
- Serve immediately and enjoy.
Notes
Blend the cottage cheese thoroughly for the creamiest texture.
Rotisserie chicken makes this recipe extra quick and convenient.
Adjust the taco seasoning and enchilada sauce to control the spice level.
- Prep Time: 10 mins
- Cook Time: 7 mins
Nutrition
- Calories: 430 kcal
- Sugar: 7 g
- Protein: 42 g