Easy Chicken Cottage Cheese Enchilada Bowls
A protein-packed, quick-cooking fusion of American and Mexican flavors. Shredded chicken, cottage cheese, and classic enchilada sauce come together in a warm bowl with beans, corn, and a zesty avocado garnish.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 4 servings 1x
- Category: Quick Dinner Recipes
- Method: Baking
- Cuisine: American/Mexican Fusion
Ingredients
1 cup low-fat cottage cheese
1 cup enchilada sauce
2 cups shredded rotisserie chicken breast
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 cheese (cheddar or Mexican blend)
1 cup chopped fresh cilantro
1 medium avocado, sliced
1 cup Greek yogurt or sour cream (optional topping)
Instructions
Preheat oven to 375°F (190°C)
In a bowl, mix cottage cheese with shredded chicken and taco seasoning
In a small oven-safe bowl, layer enchilada sauce, chicken mixture, and remaining ingredients
Top with cheese and cilantro
Bake for 15 minutes until bubbly
Cool slightly and serve with avocado slices and optional yogurt
Notes
Use taco shells as alternative vessels
Saute peppers for extra flavor
Substitute naan or corn tortillas for gluten-free option
Leftovers freeze well for up to 3 months
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 1800mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 120mg