High-Protein Chicken Cottage Cheese Enchilada Bowls Recipe

Introduction

These High-Protein Chicken Cottage Cheese Enchilada Bowls are a quick, flavorful meal packed with protein. With creamy cottage cheese, seasoned chicken, and fresh veggies, they make a satisfying and healthful option for busy days.

Ingredients

• 1 cup low-fat cottage cheese (blended for smoother texture, optional)
• 4 tablespoons enchilada sauce
• 4 oz rotisserie chicken breast, shredded
• 4 tablespoons taco seasoning (or 1 package taco seasoning mix)
• 1 cup red bell pepper, diced (fresh or sautéed)
• 1/4 cup canned corn, drained
• 1/4 cup black beans, rinsed and drained
• 1 oz shredded cheese (Mexican blend or cheddar)
• Chopped cilantro, for garnish
• Avocado slices, for garnish
• Greek yogurt or sour cream, for garnish

Instructions

1. Step 1: Blend the cottage cheese and enchilada sauce together in a high-speed blender, immersion blender, or food processor until smooth and creamy, if desired.
2. Step 2: In a small mixing bowl, combine the blended cottage cheese mixture, shredded chicken, and taco seasoning. Stir until everything is well combined.
3. Step 3: Add the diced red bell pepper, drained corn, and rinsed black beans to the bowl. Stir gently to coat the vegetables evenly with the cottage cheese mixture.
4. Step 4: Divide the mixture evenly between two microwave-safe bowls. Sprinkle the shredded cheese over each bowl.
5. Step 5: Microwave each bowl for 1-2 minutes, or until the cheese melts and the mixture is heated through.
6. Step 6: Remove from the microwave and garnish each bowl with chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream. Serve immediately and enjoy!

Tips & Variations

• To adjust the spice level, reduce the amount of taco seasoning or use a mild blend.
• Add diced red onion or grilled chicken for extra flavor and texture.
• For a smoother texture, blending the cottage cheese is recommended but optional.
• Increase the chicken quantity if you prefer a higher protein content or larger portions.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave until warmed through. Garnish with fresh ingredients again after reheating for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe without blending the cottage cheese?

Yes, blending the cottage cheese creates a creamier texture, but it is perfectly fine to use it as is for a chunkier, more rustic bowl.

Is the nutritional information provided for one serving or the entire recipe?

The nutrition facts listed apply to one serving, assuming the recipe makes two servings in total.

High-Protein Chicken Cottage Cheese Enchilada Bowls Recipe

Print Recipe

★★★★★

4.5 from 130 reviews

These High-Protein Chicken Cottage Cheese Enchilada Bowls combine creamy blended cottage cheese with shredded rotisserie chicken, enchilada sauce, taco seasoning, and fresh vegetables. The mixture is quickly microwaved with cheese to create a warm, flavorful, and nutritious meal that’s perfect for a quick lunch or dinner packed with protein.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 2 minutes
• Total Time: 12 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Microwaving
• Cuisine: Mexican-inspired
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup low-fat cottage cheese (blended for smoother texture, optional)
• 4 tablespoons enchilada sauce
• 4 oz rotisserie chicken breast, shredded
• 4 tablespoons taco seasoning (or 1 package taco seasoning mix)
• 1 cup red bell pepper, diced (fresh or sautéed)
• 1/4 cup canned corn, drained
• 1/4 cup black beans, rinsed and drained
• 1 oz shredded cheese (Mexican blend or cheddar)

Garnishes

• Chopped cilantro, for garnish
• Avocado slices, for garnish
• Greek yogurt or sour cream, for garnish

Instructions

1. Blend the cottage cheese: Blend the cup of low-fat cottage cheese with 4 tablespoons of enchilada sauce in a high-speed blender, immersion blender, or food processor until smooth and creamy. This step is optional but recommended for a creamier texture.
2. Add the chicken: In a small mixing bowl, combine the blended cottage cheese mixture with 4 ounces of shredded rotisserie chicken breast and 4 tablespoons of taco seasoning. Stir well to evenly incorporate the spices and chicken into the creamy base.
3. Add the veggies: Add 1 cup of diced red bell pepper, 1/4 cup canned corn (drained), and 1/4 cup rinsed and drained black beans into the bowl. Stir everything together so the vegetables are coated with the seasoned cottage cheese mixture.
4. Heat it up: Divide the mixture evenly into two microwave-safe bowls. Sprinkle 1 ounce of shredded cheese (such as Mexican blend or cheddar) on each bowl. Microwave the bowls individually or together for 1 to 2 minutes, or until the cheese melts and the mixture is warmed through.
5. Garnish and serve: Remove the bowls from the microwave and top with chopped fresh cilantro, creamy avocado slices, and a dollop of Greek yogurt or sour cream. Serve immediately and enjoy your high-protein, flavorful enchilada bowls!

Notes

• You can blend the cottage cheese and enchilada sauce for a smoother texture or use cottage cheese as is for more texture.
• Adjust the amount of chicken according to your protein needs; this recipe is customizable.
• If the taco seasoning is too strong, reduce the amount or dilute by increasing other ingredients accordingly.
• Use fresh or lightly sautéed red bell pepper depending on your preference for crunch or softness.
• This recipe is ideal for a quick meal and can be doubled or tripled for meal prep.

Keywords: high-protein, chicken enchilada bowl, cottage cheese recipe, quick dinner, healthy Mexican bowl, low-fat meal