Description
These High-Protein Chicken Cottage Cheese Enchilada Bowls are a healthy, satisfying, and quick meal perfect for busy weeknights or hearty lunches. Loaded with flavor, protein-rich cottage cheese, tender chicken, and vibrant veggies, this bowl delivers all the deliciousness of traditional enchiladas with a lighter, fuss-free approach.
Ingredients
1 cup cottage cheese, low-fat
1/2 cup enchilada sauce (mild or medium, no alcohol)
1 1/2 cups cooked shredded chicken, diced
1/2 cup diced bell peppers (any color)
1/2 cup corn kernels, frozen or canned (drained)
1/2 cup black beans, canned (drained and rinsed)
1 teaspoon taco seasoning
Grated cheese (cheddar or mozzarella) for topping
1/4 cup chopped fresh cilantro
1/4 cup sliced avocado or guacamole
2 cups cooked rice or quinoa, for serving
Instructions
In a bowl, blend the cottage cheese with the enchilada sauce until smooth and creamy.
Add the diced chicken, bell peppers, corn, black beans, and taco seasoning. Stir to combine.
Warm the cooked rice or quinoa in a medium pan or microwave.
Layer the cottage cheese chicken mixture over the rice or quinoa in a bowl.
Top with a sprinkle of grated cheese, fresh cilantro, and avocado slices.
Serve immediately and enjoy this flavorful, high-protein meal.
Notes
Make ahead: The chicken mixture can be prepped ahead and refrigerated for up to 2 days.
Use gluten-free rice or quinoa if desired for a gluten-free version.
Taste and adjust seasoning before adding cheese for the best balance of flavors.
- Prep Time: 10
- Cook Time: 5
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 55mg