Chicken Cottage Cheese Enchilada Bowls

A delightful twist on traditional enchiladas, these bowls combine creamy cottage cheese with shredded chicken, black beans, and corn for a satisfying and customizable meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 400

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups Shredded chicken Use rotisserie chicken for convenience.
1 cup Cottage cheese
1 can Black beans Drained and rinsed.
1 cup Corn Can use fresh or frozen corn.
1 cup Melty cheese Cheddar or Monterey Jack recommended.

Spices

1 teaspoon Cumin
1 teaspoon Chili powder Adjust according to taste.

Serving Suggestions

4 servings Tortilla chips or lettuce For serving.

Method

Preparation

Preheat the oven to 350°F (175°C).
In a mixing bowl, combine shredded chicken, black beans, corn, and spices. Mix well to ensure everything is evenly coated with the spices.

Assembling

In individual bowls or a baking dish, layer cottage cheese at the bottom.
Follow with the chicken mixture, spreading it out evenly.
Top with melty cheese, covering the entire dish.

Baking

Bake for 20-25 minutes until heated through and cheese is beautifully melted and bubbly.

Serving

Serve with tortilla chips or a fresh bed of lettuce for a refreshing crunch.

Notes

For a customizable option, set up a build-your-own bowl station with various toppings like diced tomatoes or avocados. Leftovers can be stored for up to 3 days in the refrigerator.