Description
A flavorful, high-protein dinner featuring creamy cottage cheese, shredded chicken, and vegetables in a zesty enchilada sauce. Light yet satisfying, this weeknight staple offers bold Tex-Mex flavor with minimal effort.
Ingredients
3 cups shredded rotisserie chicken
1.5 cups low-fat cottage cheese
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
1 red bell pepper, diced
2 cups enchilada sauce (chili powder, cumin, salt, chili paste)
2 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp smoked paprika
Fresh cilantro, chopped
1 avocado, sliced
Instructions
Heat olive oil in a skillet over medium heat. Sauté diced red bell pepper until softened.
Add garlic powder, smoked paprika, and half the enchilada sauce; stir to blend.
Stir in black beans, corn, and shredded chicken until heated through.
Blend cottage cheese with remaining enchilada sauce until smooth and creamy.
Divide vegetable-chicken mixture into bowls, top with cottage cheese sauce, and garnish with cilantro and avocado slices.
Notes
Substitute cauliflower rice for low-carb option. Use vegetable stock in place of chicken broth if needed. Store in airtight containers for up to 4 days. Enhance flavor by roasting peppers first.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 4000mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 45g
- Cholesterol: 75mg