Description
These High-Protein Chicken Cottage Cheese Enchilada Bowls are a warm and hearty meal packed with flavor, chicken, and cottage cheese, making them perfect for easy weeknight dinners.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cottage cheese
- 1 cup enchilada sauce
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup chopped bell peppers
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips or tortillas for serving
- Chopped cilantro and avocado for garnish
Instructions
- Combine the shredded chicken, cottage cheese, black beans, corn, bell peppers, cumin, chili powder, salt, and pepper in a large mixing bowl.
- Preheat the oven to 375°F (190°C).
- Spread a layer of enchilada sauce on the bottom of a baking dish.
- Spoon the chicken mixture into bowls or tortillas.
- Top with the remaining enchilada sauce.
- Bake for 20-25 minutes until heated through.
- Serve with tortilla chips or tortillas and garnish with cilantro and avocado.
Notes
Make-ahead: Prepare the chicken and cottage cheese mixture a day in advance. You can also swap black beans for pinto beans or use leftover shredded beef.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 75mg